Tom Kha Gai Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 30, 2013
it's almost there. I've begged my local Thai restaurant for their recipe and they wont give it up. This is the closest I've got so far. Btw, I used fresh mushrooms instead and after cooking the lemongrass and kafari lime leaves in for flavor, I fished them out of the soup. And after cooking it with one can of coconut milk I tasted it and it needed another half a can.
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Photo by Eva Hagerman

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2013
Okay, so I followed this pretty closely. I found some frozen kaffir lime leaves at the Asian market, and thawed them, which worked perfectly. I didn't have chicken, so I subbed some tofu. I just -really- disliked the canned button mushrooms. I picked them ALL out, and replaced them with fresh button mushrooms that I chopped and sauteed in a pan before adding to the completed soup. Any fresh mushroom would be better than the straw ones, which are kind of slimy and have a weird taste. I think this soup would be better with the chicken for sure, but the tofu was nice in a pinch, and the rest of the flavors were out of this world.
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Photo by ilkaisha

Cooking Level: Expert

Home Town: Lititz, Pennsylvania, USA
Living In: Reading, Pennsylvania, USA
Reviewed: Apr. 3, 2013
This was amazing! Just like ordering from a thai restaurant. However, I did add about 1 tablespoon of salt and another can of unsweetened coconut milk to the soup to give it more flavor. Also let it simmer on low for 30 minutes otherwise the zuccini will not be soft enough. Will definately make again!
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