Recipe by MIREYZ
"This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!"
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medium shrimp - peeled and deveined
2 (13.5 ounce) cans
canned coconut milk
1 (1 inch) piece
galangal, thinly sliced
lemon grass, bruised and chopped
kaffir lime leaves, torn in half
shiitake mushrooms, sliced
green onion, thinly sliced
dried red pepper flakes
first, thank you for the good reviews. And, babbini ur totally right, when i submitted this recipe to the site , i put red curry powder, and u can substitute it for cayenne pepper too, but i think it was a typing mistake, they deleted the word red. And u can substitue galangal by ginger, however don't skip the lime leaves or the lemongrass, it makes a big difference. thanks again!!
I added 4 cups of water instead of two, one of those cups being chicken broth not water. Otherwise, its too heavy, and the coconut taste is too strong. I also added two finely chopped green peppers and 1 cup of finely chopped mushrooms. Tasted pretty good.
Easy on the brown sugar, I would put a tablespoon. Also we couldn't find lime leafs so we zested a lime instead. Just as good in my opinion.
oh my gosh- it is authentic and tastes just like the one at a local restaurant!
Aince I eat Thai but rarely make it, I asked an asian friend to pick up some of the harder to find ingredients-asian mkt only.
Galangal is apparently VERY close to ginger so you can use it interchangably. And the curry should be red Thai curry not the regular kind...
This is delicious! Thank you for the recipe. Please post more!
I've had Thom Kha Gai in many great Thai restaurants and this rivals the best.
I'm sure it would have been even better had I used Kaffir leaves but couldn't find them at the grocery store. I also substituted ginger for galangal. I used half the mushrooms required which was a good amount and used chicken instead of shrimp. Can't wait to make this for company.
This was a huge hit amongst all my friends. I went heavy on the lime leaves, galangal and added fresh basil from the tube (in the refrigerated section). I actually used regular curry and it came out great. I also added unshelled edemame. Substituted chicken for shrmip and chicken turned out very moist. Before straining out the herbs, keep tasting broth until it tastes flavorful to you. I'll probably try with thai curry paste next time to taste the difference.
This recipe is the best on AllRecipes.com. I cannot believe I made such authentic tasting Thai soup, just as good as a Thai restaurant's! The only changes I made were 1- used yellow curry instead of red 2- couldn't find kaffir lime leaves so used a whole lime rind instead and 3 - added baby corn to the mix. This soup is gonig to becomea staple when I need to impress visiting family and friends. Thank you so much!
Like many other reviewers, I could not get all the ingredients for this recipe. Even so, it still came out tasting just like the Thai Coconut Soup I get from my favorite restaurant without hurting my wallet. This recipe makes a fabulously rich soup that is a treat for the senses.
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Thai Coconut Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 314
** Calories from Fat: 195
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