Reviewed: Nov. 12, 2009

Loved it. Have to be careful with the ol' fish sauce though -- they vary so much. The other flavors were very good. Thanks for sharing.

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Noma

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Reviewed: Nov. 3, 2009

This was phenomenal, but I had to make some changes based on what I have available. I used leftover roasted chicken & doubled it (so no oil); I used homemade chicken stock for the water & I doubled that too; used 1 tbsp. ground ginger; 4 tbsp oyster sauce; doubled the cayenne; omitted the turmeric; added garlic powder, dried cilantro, a heaping tsp of dried lemongrass, & 4 tbsp. cream of coconut. I cooked my green onion in the soup & think I might use the entire sheaf next time. I kept the coconut milk & lime juice quantities the same (my husband added more red pepper & more lime juice at the table). I will definitely make this again, and I will properly double the recipe when I do. (Was afraid, this time, that we just wouldn't like it, but we SO did.) I can't speak to this recipe's authenticity as we'd never had a Tom Ka Gai that we liked, so I just kept adding & subtracting things until I reached a flavor that *I* liked. Thank you SO much, this was so good :)

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 11, 2009

This dish is incredible! We have eaten Tom Ka Gui at thai restaurants, but none of them are as good as this recipe.

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sadiebug01

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Reviewed: Oct. 6, 2009

I really like this soup, but my boyfriend is turned off by the smell, and it doesn't look nice when you refrigerate it for later. Still delicious.

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Lisa

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Reviewed: Sep. 20, 2009

I've been craving this since having it from a Thai restaurant a couple weeks ago. I used low fat coconut milk, cut out the tumeric, used chunks of ginger that I took out after simmering, added 4 Tbl sugar, doubled cilantro, used chicken broth instead of water. Soo good! I did what someone else suggested and added lime slices while it simmered and then took them out. Next time I wouldn't do this because I think it gave it a little bit of a bitter taste. I will also add mushrooms next time like the kind I got at the restaurant.

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JLMURDO

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Reviewed: Sep. 7, 2009

I thought this was a great soup whether actual Tom Ka Gai or a mock version of it, this is good soup. I changed it some though due to lack of the proper ingredients and a desire to have more to it. I used powered ginger and lemon juice. I didn't use turmeric, green onions, or cilantro. I did however add bay leaves, a spoonful of sugar, red peppers, and celery. Really good!

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veedubgrl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 10, 2009

Yum! This recipe is a keeper. I used light coconut milk and substituted tofu and shiitake mushrooms for the chicken. It was quick to make and delicious! Thanks.

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A time to eat

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Reviewed: Aug. 10, 2009

I had a craving for Tom Ka Gai, which was strange considering I don't care for it too much. Anyway, I made this as directed but added sugar snap peas to give it some color and crunch. If I had mushrooms I would have added those as well, as others suggested. I also made basmati rice to go with it. Only problem with this recipe is that I only wanted one bowl of it, and didn't know what to do with the rest! I ate it though! :) It came out just like the soup at my favorite Thai restaurant! :D

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Raye of Sunshine

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2009

Tasty and easy to make but not enough coconut flavor for me. I will try this recipe again but try using cream of coconut as recommended by other reviewers.

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netka

Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

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Reviewed: Aug. 2, 2009

Delicious and easy. I used canned chicken, to cut prep time, and a can of straw mushrooms for a fast filling soup. I used chicken broth instead of the water, doubled the lime juice and the cilantro and left out the tumeric and onion. 15 minutes cook time with almost no prep. My family said it was better than the coconut soup we get at the Thai restaurant.

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Imdamama

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Reviewed: Aug. 1, 2009

Stinking good! New comfort food. I didn't have fresh ginger on hand so I used ground ginger and didn't miss it. We served this over white rice and wished we had leftovers for seconds.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Jul. 29, 2009

Yummy, but next time I'll skip the cilantro and add mushrooms instead. I could see myself eating this for dessert! Substitutions: chicken broth for water, nix the turmeric, add equal sugar with fish sauce.

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Hannah

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Flagstaff, Arizona, USA

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Reviewed: Jul. 28, 2009

I made quite a few revisions according to other reviews and a previous recipe I had: added shiitake mushrooms, carrot, 2 Tbspn sugar, 2 Tbspn soy sauce, slices of garlic, lemongrass, left out the tumeric, used chicken broth in place of water and only 1 can lite coconut milk. This recipe is a great starting point! Easy and exoticly delicious!!

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Jul. 27, 2009

Really good! I used oyster sauce since it is what I had on hand and didn't have tumeric.

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Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

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Reviewed: Jul. 10, 2009

Absolutely not authentic. A tip for keeping lemongrass, galangal and kefir lime leaves for those of us whose love them but have a hard time finding them (and don't use them all the time)... freeze them. Put each just as you get them fresh into freezer bags (no washing or other prep). Use them while still frozen by grating or mincing finely into your cooking. Do not thaw first! The freezing breaks down the texture of the lemongrass and lime leaves so that if you use fine bits it will not need to be removed before eating. One caveat, I do strip off the tougher outside of the lemongrass before freezing. You can do regular ginger this way too.

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Lyyle

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Reviewed: Apr. 13, 2009

I made this recipe almost exactly as printed and loved it. Only change... I doubled the pepper and it could still use more. We like it spicy!

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Stacers18

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Reviewed: Mar. 26, 2009

Excellent! At the very least...this recipe provides a WONDERFUL jumping off point - then tweak as needed. I did scale recipe up to 8 servings and that made quite a bit. Delish! Will make again.

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jkeilty

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Reviewed: Mar. 25, 2009

This is the best soup I've ever tasted. The kids were scared of coconut milk, and wouldn't taste it, but it was so good. I will definately make it again.

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Feb. 25, 2009

Made this a crock recipe - combined all inggrediants and cooked on high for 4 hours ( also added flash frozen chicken)

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jenifer

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Reviewed: Feb. 24, 2009

I couldn't give this 5 stars because it says 1/4 Tbsp. cayenne pepper. I did 1/4 tsp. thinking that must be what they meant, and personally that was still a little too spicy for my mild tastes. I also could not find fish sauce at my little local supermarket so did without it as well as the tumeric. It still tasted good to me and hit the spot for what I'd been craving after having an excellent version of this soup at a little Thai place in Boise, ID. In their soup they had little button mushrooms so I added about 1/2 c. of sliced white mushrooms I had on hand and that was a good addition. Also, I forgot to buy more limes, and depending on size you'll need 2-3 and I only had 1, so I also added fresh lemon juice to equal 1/4 c. I love lime so next time will make sure I have enough and will also search for the fish sauce before I make it again. I've never bought coconut milk before and I had one can of a more expensive brand (A Taste of Thai) and one can of a cheap brand. The more expensive one was super thick and had a lot more fat in it than the cheaper one which seemed very watery but still seemed to taste ok. The quality of your soup will depend greatly on the quality of your ingredients! I also used 1 can chicken broth instead of water. So it was good and next time I'll be sure to do it exactly and see how much different it is.

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Jana

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Kaysville, Utah, USA

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Tom Ka Gai (Coconut Chicken Soup)

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