1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (3-ounce) package trimmed snow peas
1/4 cup fresh lime juice
2 tablespoons sugar
2 tablespoons (1/2-inch) sliced green onion tops
2 tablespoons chopped fresh cilantro
1 (13.5-ounce) can light coconut milk
How to Make It
Combine the first 6 ingredients in a large Dutch oven, stirring with a whisk. Add mushrooms; bring to a boil. Reduce heat, and simmer 4 minutes. Add the shrimp, chicken, and snow peas; bring to a boil. Cover, reduce heat, and simmer 3 minutes.
Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated.
I thought this was really tasty and fun to make as long as you use all the right ingredients in the recipe. If you substitute it won't have the flavor intended. I added rice noodles to mine which made it a little heartier.
This has been one of my favorite soup recipes from Cooking Light and I make it over and over again! It's quick, easy, and delicious. I can't do spicy, so I only put in maybe 1/8 tsp of the chili sauce and let others add in some Sriracha if they want the heat. Since I love coconut, I usually make coconut rice to go with it - a cup of rice in the bottom of the bowl adds more body, and ups the coconut flavor! Stores well, but if you're planning to reheat, reserve the peas, as they get mushy.
This is as close as you can come to Tom Kha Gai at your local Thai restaurant (but even better!) Have been making this recipe for years and have tweeked it according to who likes it spicy and who likes it milder. I also like to add some sticky brown Basmati rice to it, just to make it a little thicker and heartier!!! Awesome recipe!
The combination of coconut milk and lime juice with the chicken broth and fish sauce is delicious. This recipe can be altered to match what is in the fridge. I didn't have any clam broth, so I used all chicken broth. I used a red bell pepper, frozen peas, and some sweet potato chunks in place of the snow peas and mushrooms, and leftover turkey instead of chicken. Doubled the chili paste. Served over rice. Fast and easy. Tasted very authentic.
This recipe is soooooooooooooo good! Even my husband went crazy for it. I didn't have any snow peas so I just used frozen peas and used a little less red curry paste to keep the heat down, and it was still great. I think, though, that it would be better served over rice or with Asian noodles of some kind. DEFINITELY will make this again.
This recipe was great, and so easy! Fortunately,both my husband and I love Thai curries and this definitely reminded us of that. I used leftover rotisserie Chicken and pre-cooked shrimp, which I just added toward the end. I also realized I had a bowl of leftover sticky rice in the fridge which I threw in at the end. Had it for breakfast this morning and it reminded me of my warm, hearty breakfasts when I lived in South Korea! Delicious!
I loved this recipe! I didn't use the cilantro because I hate cilantro, and no jalapeno because my local grocery store didn't have any... but I thought the combination of the coconut milk + lime juice was excellent - very unique and tasty. Even my picky husband liked it! I'll be making this again.
This recipe is a keeper! I made some minor adjustments on the soup (used Â½ tsp. dry ginger added to warmed broth, and 3 tsp curry instead of the 2 tsp., and steeped 2 kaffir leaves in in the soup while it simmered.) Planning to add some mussels, calamari, and bay scallops to the reheated soup tomorrow, and cant wait! This recipe is on par with authentic Thai restaurant for a fraction of the price.