Thank you so much, Jessica, for posting this recipe! I have made homemade tom kha kai (my favorite food in the world) twice before from two different recipes, both much more complicated than this one and both disappointing. This recipe is AWESOME! I tried to stay as true to the original as possible, but I had to make some adjustments for health and convenience purposes. I used unrefined coconut oil instead of vegetable oil. I substituted 2 grated carrots (added at the same time as the ginger) instead of brown sugar. I used 1.5 lbs of chicken instead of shrimp and 1/2 lb of portobella mushrooms instead of shiitake. I also had to substitute 1 can of coconut milk by using "SO Delicious" original coconut milk (it's like using Sunny D instead of real orange juice) and 1/2 lemon peel, grated, instead of lemongrass. Regardless, this soup was to die for, and this is a great base recipe. I think the coconut milk to broth ratio was perfect, and I will make this again and again. You could definitely add assorted veggies (thai chilis, savoy cabbage, bamboo shoots, bell peppers, sliced carrots), but this recipe gives you the jumping off point for an easy but tasty tom kha kai. Thanks again!
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Thank you so much, Jessica, for posting this recipe! I have made homemade tom kha kai (my...