Reviewed: Nov. 7, 2008

I'm sorry, but I thought this was rather bland when compared to my favorite local Thai restaurant's recipe. I won't be making it again. Thank you for sharing!

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NATALIESHD

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Reviewed: Nov. 6, 2008

Very good. I added some tofu, and it was very nice. Couldn't find lemongrass ANYWHERE, and it definitely was missing something. Later found some at a specialty store, will use it next time.. and there WILL be a next time!

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KEEJA

Cooking Level: Expert

Home Town: Carroll, Ohio, USA

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Reviewed: Oct. 17, 2008

This was very tasty! Loved the spiciness and lemongrass. I added some fish balls also. Turned out great!

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Rose

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Campbell, California, USA

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Reviewed: Oct. 9, 2008

This soup was amazing! Very mild in the beginning, but has a bit of a bite with the ginger towards the end. Its very authentic and I will certainly make it again.

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Chrissy

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Reviewed: Sep. 28, 2008

This soup was awesome! I did not add the salt at the end. I cooked rice vermicilli and put it in the soup after I finished cooking it.

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caribqueen2009

Cooking Level: Intermediate

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 21, 2008

GREAT RECIPE! I didn't have lemon grass so I substituted green onion (cut on the diagonal for presentation) and added carrots - as well. I did only use ONE can of the coconut milk because I personally find it too overpowering with more. It was easy and so delicious! I served it with spring rolls as a side.

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PREGOCOOK

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Dhahran, Ash Sharqiyah, Saudi Arabia

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Reviewed: Sep. 10, 2008

This easy recipe made a delicious soup. I didn't mince the lemongrass but bruised it and cut it into big chunks. I put these and some kaffir lime leaves into the pot while the soup simmered, but took out the lemongrass and lime leaves before adding the fish (I used skate wings and scallops instead of the shrimp). It was an excellent meal, and I'm really glad I found it here. Thanks for posting it.

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YumYum

Cooking Level: Expert

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Reviewed: Aug. 4, 2008

Holy smokes, this was AWESOME!!! My boyfriend snarfed it, and I loved it, too. My sister wasn't too hot about the chunks of lemongrass. I liked them, but if they bother you, you can always buy lemongrass paste, I suppose. Anyways, this was fast, easy, and total comfort food. Great recipe!

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Cali Girl

Cooking Level: Expert

Living In: San Jacinto, California, USA

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Reviewed: Jun. 29, 2008

SoOooo Good!! Just as good as my favorite Thai restraunts coconut soup, IF NOT BETTER! Made it as written and it was FANTASTIC!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jun. 17, 2008

This Was So GOOD! I Added Chicken Instead Of Shrimp (Let The Chunks Of Chicken Simmer In Chile Base For 30 Min, Then Let Simmer WIth Coconut Milk For 45 More Minutes So The Chicken Would Infuse WIth Flavor And Be Tender). Also Added Rice Noodles (I Suggest Boiling Them Separatly, Then Adding Them To A Bowl With The Soup Placed On Top- The Noodles Will Suck Up The Broth If You Add The Dried Noodles To Cook In The Soup.) So Good, Could Also Add Bean Sprouts Or Anything Else You Can Think Of!!!

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GQ55NY

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Mar. 22, 2008

The best soup I've ever made. My husband & I loved it. My daughter liked it, but was a bit too spicey for her.

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peggy

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Reviewed: Mar. 17, 2008

We love this soup! I added 1 chicken breast sliced thin in bitesize pieces while the soup was in the simmer because when we get this at our favorite Thai place, this is how they make it! We had never had shrimp in it before, but what a great addition! I did not use Shitake mushrooms because I had white mushrooms, but it would be fabulous. Can't add too much ginger so don't worry about the amount listed in the recipe. I grated it using a microplane. My other additions were galanga and dried red thai chilies 'cause HE likes it hot. I used about a tsp of the tube lemongrass (cause fresh is sometimes hard to find here in the"sticks".) I made the entire recipe and we ate most of it in one sitting. There's just enough for me for lunch today. (YAY!)

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Lori S.

Cooking Level: Expert

Home Town: Santa Clarita, California, USA

Living In: Flagstaff, Arizona, USA

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Reviewed: Mar. 15, 2008

Fabulous recipe! flavor is spot on! heat is perfect! I swapped some fish for the shrimp, cut the amount of mushrooms and added some sliced onion, minced garlic, red pepper, and some edamame. served over a bit of Jasmine rice..MM!

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vera

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Reviewed: Mar. 12, 2008

This was wonderful! So rich and flavorful, and fairly easy to prepare. I could eat the delicious, rich broth by itself, but the shrimp and mushrooms add a wonderful flavor and texture. I followed the recipe exactly, except I used veg broth. Next time, I'll add either red pepper flakes or more curry paste to give it that Thai kick.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jan. 27, 2008

I added lime leaves to give it more flavor and omitted the chicken to make it vegetarian. Pretty close to restaurant quality Tom Kha, but not quite there.

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MEREHUNTER

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Reviewed: Dec. 30, 2007

Amazing! I just made this soup and am now thoroughly enjoying it! It was very easy to make, and there is plenty for leftovers for days, I'm sure!

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Gabrielle

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Reviewed: Dec. 28, 2007

This is a most wonderful soup, that's full of flavor. Even my husband, who does not like curry flavor of any kind, raved about it. And, it's very easy to prepare. Yummmmmm.

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Tann's Girl

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Dec. 2, 2007

Very delicious soup. I substituted chicken for shrimp, and added in some red peppers and it was still great! Had a nice lingering warmth in the mouth.

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Marty

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Reviewed: Sep. 6, 2007

This is a VERY similar recipe to something I threw together off of the top of my head. I change things occasionally just by a little bit: I personally prefer a little more curry, so I increase that just by flavor. Anyone familiar with curry would know you add it to your liking. Also, I like to add those thin, translucent rice noodles? I can't remember the exact name, but if I don't feel like rice, those noodles cook so darn quickly and blend perfectly with the soup.

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Redly

Cooking Level: Professional

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 22, 2007

Yummy! I didn't add the salt because the taste was perfect. I want to try the cilantro sometime when my husband isn't so picky. Thanks for the recipe.

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