Photography: Randy Mayor; Styling: Jan Gautro
Yield:
4 servings (serving size: about 2 cups)

The minced ginger, minced garlic, mushrooms, and snow peas in this recipe require no preparation time at all. Find all those ingredients in your supermarket's produce department.

How to Make It

Step 1

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.

Step 2

Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated.

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Ratings & Reviews

Karen6588's Review

B0ssesMa
November 19, 2013
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.

myzkyti's Review

noblahfood4me
November 19, 2011
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.

Elizabeth61's Review

Karen6588
November 08, 2011
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!

MackBeth's Review

sohacomom
May 10, 2011
N/A

PauletteinSC's Review

AndreaSaunders
November 27, 2010
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.

Onecentinvegas's Review

Shushka
November 10, 2010
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.

SpikeyTheYorkie's Review

PauletteinSC
October 23, 2010
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!

Shushka's Review

penandjer
January 25, 2010
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.

B0ssesMa's Review

Elizabeth61
January 16, 2010
This recipe is a keeper! I made some minor adjustments on the soup (used ½ 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.

sohacomom's Review

MackBeth
January 06, 2010
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.