Reviewed: Mar. 16, 2012

Family all enjoyed this soup - Very easy to make after getting a couple items(tom yom paste,lemongrass & straw mushrooms) from local Asian market - The tom yum paste is great - used twice the amount recipe called for & still added sirachi sauce at table since we all like spicy - also used extra mushrooms - was even better reheated

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3 users found this review helpful

Reviewer:

Bullfrog270

Cooking Level: Intermediate

Living In: Fayetteville, Arkansas, USA

Reviewed: Feb. 11, 2012

This is a super easy and quick recipe. The only thing that might be time consuming is shopping for the Kaffir lime leaves, Tom Yum paste and Lemon Grass if you live in a rural area without access to an Asian store. The ONLY reason I am not giving this soup 5 stars is because a traditional Tom Yum Goong soup doesn't use chicken stock which is more of a Western culture thing. However, Steve didn't call it Tom Yum Goong soup did he? Ok, my bad, giving it 5 stars! Thank you for a great recipe! (tip: using shrimp works really well too)

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Reviewer:

DelMarGirl

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Cooking Level: Intermediate

Living In: Del Mar, California, USA

Reviewed: Feb. 15, 2011

Easy and delicious! I always get hot & sour chicken soup from the local Thai restaurant when i have a cold- this is just as good (maybe even better) and much cheaper. YUM!

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4 users found this review helpful

Reviewer:

elizabeth

Reviewed: Feb. 5, 2011

I only made a couple minor changes. I thought there needed to be more "broth to chicken" ratio..I added an extra cup of water and one chicken breast instead of two.Lacking the limes leaves I also used lime zest. The poster that put it in a tea ball...that was a great idea! The one hing Ifound though is not to leave the lime zest in very long. Short time = flavor. Too long = bitter.

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7 users found this review helpful

Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Jan. 10, 2011

This soup was awesome!!! I only had 1/2 the amount of lemon grass stalks and only dried coriander leaves and it was still fantastic. I also added some diced tomatoes to finish it off. I would make this over and over. Great recipe!

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6 users found this review helpful

Reviewer:

valerie19

Cooking Level: Intermediate

Home Town: Walker, Minnesota, USA

Living In: Arvada, Colorado, USA

Reviewed: Oct. 26, 2010

This is a yummy soup! I found a fresh frozen finely chopped lemon grass in the oriental store that I keep handy all the time. I make a big batch of this soup and freeze it in individual containers. I just pop it in the microwave every time I crave for it.

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11 users found this review helpful

Reviewer:

I'macooknotabaker!

Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA

Reviewed: Oct. 5, 2010

Soooooo good! And I can't believe how fast and easy it was. This is a definite keeper for me. My changes: used zest of 1 lime (in a tea ball so I could remove) instead of kaffir lime leaves, used half the chicken per another review, and added 4 slices ginger and canned straw mushrooms to make it like my local Thair restaurant. I love the broth so next time I will keep the chicken and mushroom amounts the same but make 1 1/2 times the amount of broth. Also, I'm storing the leftovers with the cilantro (coriander) and basil kept separately so I can add it fresh with every bowl.

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6 users found this review helpful

Reviewer:

JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

Reviewed: Jan. 28, 2010

Excellent soup, I've been using this recipe for a while, when to the local thai food restaurant, which tasted the same as this recipe but a little sweeter, so I added 1 tablespoon of maple syrup, now it's a 5 star. Mind you I did double the recipe, so you might want to put less. Also I put half of the chicken required, otherwise it's too much. thank for this great recipe

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6 users found this review helpful

Reviewer:

Damrite

Cooking Level: Expert

Living In: Mississauga, Ontario, Canada

Reviewed: Dec. 4, 2009

Very very good base, perhaps not as hot as the Thai restaurant versions I am used to. For more heat, I add one more teaspoon of tom yum, an extra cup of stock, and two ginger slices. And put sliced chicken in stock to cook. (I also omit the greenery.) Great soup for snoy weather.

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5 users found this review helpful