Comments on: Tom Kha Gai Recipe (Thai Coconut Chicken Soup)

By: Soup Swap « slowfoodnu

Soup Swap « slowfoodnu — Mon, 23 Jan 2012 17:48:10 +0000

[...] trip through Asia. A cooking class in Thailand inspired her contribution to the swap. Lauren’s Tom Kha Gai, a tasty Thai coconut soup, was a welcomed out-of-the-ordinary addition to the potluck. The [...]

By: A Visit to Kinaree – Bangkok | How to Live Compassionately

A Visit to Kinaree – Bangkok | How to Live Compassionately — Sun, 04 Dec 2011 12:37:43 +0000

[...] turns Tom Kha Gai (chicken in a lemongrass and coconut milk broth) in to Tom Kha Hed by omitting the fish sauce and [...]

By: Rasa Malaysia

Rasa Malaysia — Fri, 09 Sep 2011 03:59:40 +0000

Thanks Siobhan.

By: Siobhán

Siobhán — Thu, 08 Sep 2011 22:52:16 +0000

Tom kha gai has been my favourite soup since the first time I ordered it in a Thai restaurant and I can’t even consider any other starter now. Seeing as I’d like to have it much more often than I eat out, I googled recipes and this came up at the top of the list. I used the recipe today and it turned out perfectly! As another person said, the hardest part by far was finding the ingredients. (I live in Dublin and had to go to one Asian shop for the kaffir lime leaves and another for the galangal.)

Thank you so much. :-)

By: Justin L

Justin L — Wed, 07 Sep 2011 01:03:10 +0000

I’m in Phoenix, too, and shop at Asiana all the time. I’ve only been to Lee Lee a few times.

I know for a fact that both stores carry kaffir lime leaves. You’ll find them in the produce section, usually wrapped in a white styrofoam sleeve with cellophane wrap. This is one ingredient where fresh definitely trumps dried…

By: n

Thu, 25 Aug 2011 17:31:23 +0000

I had been craving this soup for ages and it did not fail me. Wonderful, easy receipe.

By: S. Raney

S. Raney — Sat, 09 Jul 2011 02:39:08 +0000

Title: Very Easy To Make

My kind of cooking is usually throwing in a frozen pizza. However, I love Thai food so much and wanted to save money on going to a restaurant all the time that I was inspired to try this recipe. I have to say, even being an EXTREMELY amateur cook, it was VERY EASY to make.

The hardest part was finding the ingredients (more specifically the Kaffir Lime Leaves). I live in Phoenix, AZ and went to two Asian food restaurants (Asianas & Lee Lee’s) but I could not find lime leaves. At Lee Lee’s two store employees gave me some dried leaves they said were lime leaves called Wood Skin. Anyone ever heard of them? They seemed to work fine.

The coconut milk visually curdled a little bit (I think because I simmered it too long waiting for my husband to get home), but it didn’t change the taste. My husband said that the taste of the broth was perfect =) What a compliment. Thank you for this wonderful recipe!

By: Tutu

Tutu — Sun, 10 Apr 2011 21:44:01 +0000

I now live near Washington DC and used to live in Hawaii where they have authentic Thai cuisine.
All the recipes I see on the internet are runny.
The Thai soup that I love best is thicker and is wonderful served over sticky rice. It has almost a stew like sauce to it.
What do you recommend that I use to thicken it?
Thank you,
Tutu

By: Rasa Malaysia

Rasa Malaysia — Sat, 02 Apr 2011 00:31:01 +0000

Yes, you can.

By: shareena

shareena — Fri, 01 Apr 2011 20:05:36 +0000

oh I love it!!! simply delicious! Thank you for sharing this with us!