My dinner party guests raved about this soup, but I only gave it 4 stars because it seems to be missing a key spice. The Tom Ka Gai I've had at three different restaurants is almost tangy and absolutely fabulous, whereas this is just very good. I replaced the bok choy with a can of straw mushrooms and a can of baby corn. Also, I substituted 2 cups of chicken broth for 2 of the cups of water. Please note that lemon grass is not meant to be eaten--it's too fibrous. I left mine in long strands, bruised them thoroughly with the back of a butcher knife, cooked them in the soup and then fished them out before serving it. I made this soup a day ahead, but worried that the coconut milk might break down before we ate it. It didn't and the flavors melded nicely overnight. I will definately make this again but I hope to find out what the key missing ingredient is.
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My dinner party guests raved about this soup, but I only gave it 4 stars because it seems to...