I've only had Tom Yum soup at a Thai restaurant, never had Tom Ka Gai, but I might try it soon based on this recipe! I cooked the ingredients in a different order though--first I simmered the coconut milk & water with the ginger and lemongrass for about 10 minutes to steep the flavors, then strained that and added the chicken and other ingredients and simmered about 20-30 minutes from there. That way I avoided having the tough lemongrass bits in the soup. I had a 14-oz can of coconut milk which I mixed with 6-7 cups chicken broth, and increased the fish sauce to 1 tablespoon per cup of broth (for me, 6 tbsp). I also added the juice from 1/2 lemon, imitation crab meat (adding this makes it taste very different but still good), and mushrooms to the soup. About 3 minutes before serving, I threw in some rice noodles. My boyfriend and I both loved it and I've *never* cooked any Thai soup before!
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I've only had Tom Yum soup at a Thai restaurant, never had Tom Ka Gai, but I might try it soon...