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.
This was good for a quick weeknight meal. I doubled the curry paste and still needed to add thai pepper at the end. It was tasty. I served wtih rice. Would not serve to guests.
The coconut milk did it for us. woudl not make again.
My husband, 2 year old, and I enjoyed this soup. I followed the recipe except used left over rotisserie chicken and no shrimp. Our only complaint is that it lacked body. Next time I might splurge and use regular coconut milk. We had the soup with baked vegetarian egg rolls and jasmine rice (which we ended up putting in the soup). It was a nice, quick weeknight meal. I wouldn't serve this to company.
This recipe was underwhelming and we will not make it again. The ingredients were promising but the flavor was lacking. I even added extra lime but there was no 'zing' I expect in thai soups.
This was GREAT! And wow-- so quick! My husband said this was the best soup I've made so far...and I agree. The flavor is great!
This recipe is PERFECT for when you want something special but don't have much time! In 30 minutes, I was able to serve my family a delicious dinner. I put a scoop of rice in the bottom of the bowls, and ladeled the soup overtop. The only thing it was missing, was enough heat. The next time, I'll add a few flakes of dried Thai chili peppers. I served it with Parmesean toast. Thanks for this workweek savior!
This is awesome and quite easy! The second time I made it, I doubled all of the ingredients except the coconut milk. I felt it overwhelmed the flavors in the first batch. I also added some beautiful enoki mushrooms, and about 6 oz. of (pre-cooked, broken in small pieces) angel hair pasta. I like heat, so I also added a little more garlic and curry paste. Everyone who's tasted it LOVES it!