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Adrienne's Tom Ka Gai

Reviewed: Aug. 23, 2009
I tweaked the recipe a bit to make it more authentic... Get galangal instead of ginger root, very different taste. And instead of "Chopped" lemon grass, I cut it in 2-inch sections and use the back of the knife to chop it, so that it is intact on the outside but broken on the inside, this way it's also easier to fish out later. Instead of Bok Choy I added mushrooms and some fresh jumbo shrimps. The result is better than the ones I've had in a Thai restaurant. Thanks for posting this recipe!!
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