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Adrienne's Tom Ka Gai

Reviewed: Jul. 31, 2007
YUM! This soup is delicious. Actually, I didn't follow the recipe. I used most of the ingredients listed and also read the reviews to make adjustments to this soup. I did not use ginger. Only galanga root will do for a tom ka soup according to my thai friend. Also I left out the chicken and used tofu. I substituted vegetable broth for water and used no red pepper flakes. I just wanted to share my process and ingredients so that others may benefit. I cooked coconut milk, vegetable broth, whole lemongrass(dont chop it up-you have to remove it later), galanga root, kaffir lime leaves, cumin, coriander, fresh thai chilis, sauteed garlic, soy sauce, sriracha, a dash of sugar, fish sauce, yellow curry paste. This mixture cooked for about 1-1/2 hours. I removed the lemongrass, peppers, galanga and lime leaves before adding veggies. In a separate pan I sauteed tofu, broccoli, and zuchini squash lightly. When the broth was ready, I added the veggies and let them cook very briefly. I also added shredded carrots. The bok choy was added at the end to cook for only 2 minutes in the soup. At the very end I added lime juice, cilantro and green onions. Its so good my man and I cant stop eating it.
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