We love this - I make it the day before for the flavor to meld. Also use a whole can of waterchestnuts and replaced the baby corn for a cup+ of fresh or frozen corn. Don't try the reduced fat coconut milk - it takes away the Thai influence & flaver.
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Judester Posted: 12/12/08
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CRhodus Posted: 09/13/11
Loved this recipe. If you like Tom Kah soup at Thai restaurants, you'll love this too. The only thing it's missing is a spicy kick. We through a little Sriracha in at the end and it was just right. Might add a little red curry paste next time for fun. Also used the whole can of water chestnuts.
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Onecentinvegas Posted: 11/09/11
This recipe is a killer! My husband raved (and stuffed himself) about it. I took the leftovers to work and my coworkers gobbled it right up and loved it. This is easy to make--I didn't have bok choy so I used fresh broccoli florets and it was delicious! Serve it over rice to give it more body. Can't overstate how good and easy this is.
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Soy Citrus Scallops with Soba Noodles
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