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.

Great recipe...as good as my local Thai restaurant and my husband says better! I would make some changes next time around though! I used half shrimp, half scallops. Also used giner root. Could not find the lime leaves, will try lime zest next time instead. I used a half pound of mushrooms as they are very expensive, and that was plenty! I would cut the brown sugar in half, this is a little too sweet. I used yellow curry, but bet the red or cayenne pepper would be much better. Also, in an attempt to duplicate my favorite dish at Fire Bowl Cafe (the Thai Seafood Tom Kah Soup/noodle bowl), I made some other changes! I added about 4 oz. vermicelli noodles already cooked along with the seafood. It was really good, the noodles really absorbed the flavor! Also, I don't think Fire Bowl uses curry, but instead uses some kind of red chili sauce, may try that next time, or perhaps the red curry or cayenne would be closer in flavor. They also use cilantro. This is delicious and one of the ultimate comfort foods!!

This is the best soup!! We love it so much we have it every week! We use tofu instead of shrimp and I add 3 cans of milk instead of 2 and a little cornstarch to thicken.

FANTASTIC! This soup came out oh oh ooooh so good. My roommate who never had Thai loved it! The smell alone was stunning! A true dish for the senses! Just a few things though: 1)the serving size i chose was for 8 yet it only was enough for 4 of us (and we are not big eaters) 2) The galangal amount was a tad too little. Next time I will probably double it. 3) I used regular yellow curry powder and it still came out good. I will try Thai red powder next time. I couldnt find it so I had to go with the regular yellow one.

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.

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.

this was really good! I used fresh ginger instead of Galangal, because it was easier to get. I also added a red bell pepper. it was great.

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.

I think this recipe is amazing! It tasted just like the soup at the Thai restaurants and was easy to make. Everyone I've made it for loves it!!

I couldn't believe how close this tasted to my favorite Viet/Thai restaurant. I added more vegetables and chicken and it came out soooo good. You can add pretty much anything to this soup and it will come out delicious. I thought that the recipe called for too much liquid so I cut back to 1 can coconut milk and 1 cup water but I was wrong...the soup is what makes this dish so good.

I had to substitute ginger for galganal, and couldn't find kaffir leaves. I used ginger and basil instead. While it probably had a different taste than the recipe intends, it was still delicious. The red pepper flakes on top made it perfect.

I think that this recipe is great. I rated it at a five b/c I think it would have been a five if I hadn't tried to be a bit healthier and use lite cocount milk. It was a little bland, but with full flavor milk, it would have been dreamy! I also replaced the shrimp with tofu when I served it. very tasty.

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!

Very authentic. Tastes just like the Tom Ka Gai we had in our favorite Thai restaurant. Thanks.

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!!

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!

Wonderful soup. I was amazing at the amount of flavor, but not at all overpowering. My family and I loved it!!! Even my mother, whose isn't a big fan of shrimp, and it was a nice gift for my wife for our wedding aniversery. I will most certainly make this soup again. I highly recommend it. this is a nice hit