Coconut Chicken Soup

这汤是惊人的!基于的评论fresh lemongrass being hard to work with, I used the kind in the tube that you can find in the produce section. I also left out the chile, due to personal preference. Otherwise I followed the instructions exactly and served it in a bowl over a small scoop of white rice. It was SO GOOD!!!! I ate waaaay too much of it, and put the rest into containers to take to work this week. Can't wait for lunch tomorrow! I am looking forward to making it with shrimp for friends and family who don't eat chicken.

• ginandtonica

• Gig Harbor, WA

• 9/13/2016

Yum! This was an incredibly satisfying version of tom kha gai. I added kaffir lime leaves (sliced razor thin) as I was already at the Asian market and I'm pretty sure they are usually in this kind of soup. I chopped one lemongrass very, very finely but it was a bit tedious so I just bruised and sliced 4-5 more into 1" pieces and dumped them in. (They then have to be set aside like a bay leaf.) All the flavors were very well balanced.

• lschmidt

• Portland, OR

• 12/18/2013

Very good. I subbed lemon juice for lemongrass and left out mushrooms.

• MaryBarry

• Montana

• 11/16/2013

i added kaffir lime leaves and i garnished with clantro rather than basil as i had it. i also added diced red tomato and scallions as garnish which added beautiful color to the soup. sometimes i add diced zuchinni at the end of cooking for the color and texture. i will add rice or rice noodles too to make it heartier.

• hp

• NYC

• 7/27/2013

I have never made any Thai food before so I wasn't sure how this would turn out. This soup was so delicious! It's the closest I've tasted to my favorite Thai restaurant. I can't wait to make this again! I doubled the recipe and think everyone should do the same-even if you're cooking for one!

• Starrysheep

• Ft. Lauderdale, FL

• 2/21/2013

Holy *expletive deleted* this is good. Like, really, really good. I made it as written except lite coconut milk is for wusses. Full fat all the way! Guys, please, use a little chopper and chop that lemon grass up really finely. I realize that it's harder than diamonds to do with a knife, but the flavor won't infuse correctly if it's just in strips. Also, chili-garlic sauce is a must. This isn't that hot /at all/ unless you're used to just salt and pepper and are actually suspicious of pepper. I rank this as one of the best soups I've ever made. I just ate almost half the pot single-handedly. Deeeelicious.

• tetedelinotte

• Arizona

• 2/8/2013

Delicious and super quick to make. Threw frozen chicken stock into a pot and added other ingredients while it was thawing. Didn't have chili-garlic paste either, so I used Gochugang and added some garlic scapes. Will be making this often!

• Respilosa

• Philadelphia, PA

• 6/6/2012

这汤是惊人的!Used 2 seeded Thai chilis and added some spinach. Didn't have chili garlic paste so just added chili paste and minced garlic. Didn't mince the lemon grass -- just cut lengthwise. Added some lime leaves. Just used normal coconut milk.

• fritzel

• Canada

• 5/12/2012

This is fabulous! I just sliced the lemongrass lengthwise once, and sliced the ginger, and put that and smashed garlic clove, chili seeds from oil (didn't have the serrano) all into cheesecloth tied with twine. It was nice as you didn't have to bite into anything that you only want for flavor. This was so good that my picky 12 year old boy raved about it! I added some leftover white rice. Will make this again and again.

• cenacooks

• Pompano Beach, FL

• 4/15/2012

A WONDERFUL soup!!! It is the closest in taste to the ones I have had in Bangkok of the 15 or so recipes that I have tried. Do use 2 cans of Chicken Broth. I only had a Jalapeno Pepper, so I seeded that and used it instead. Do add 1 T of palm or brown sugar. I used 2 chicken breasts. Use 2 5" pieces of lemon grass and split them in half; much easier to remove. In Bangkok they usually give you rice to add to your soup if desired; it is a great idea.

• Anonymous

• Cleveland, OH

• 2/7/2012

This is excellent soup! I made adjustments as per pantry and reviews: Added garlic and shallot to ginger, cut serrano chili lengthwise and removed seeds, took two 5"lengths lemongrass split lengthwise but not chopped. Sauted all this 30s to release flavor, then added 1 can coconut milk, 2.5c broth, fish sauce and oyster mushrooms. Tasted as it cooked and removed the pepper once it was a mild heat I thought the kids would eat. Skipped chili garlic sauce & put on table as condiment - perfect. Rather than chicken I used shrimp. Could easily go either way and will do with chicken next time that is in the fridge. Was so friggin good I only wish I had tripled the recipe and skipped the main course!

• cookinhudson

• Hudson, NY

• 12/2/2011

I like my food hot, and my thai food doubly so, so I added shallot, garlic, and about double of all the heat-adding elements (ginger, chilis, chili-garlic sauce), and it was GREAT. This soup has a lot of flavor for how few ingredients it has and how fast it comes together.

• sarahlaz

• pittsburgh, PA

• 10/8/2010

I followed the recipe in every way except I used a whole lemon cut in half (left floating in the broth) instead of the lemongrass...since I was too lazy to go to the store to buy some. It was very flavorful and quick to throw together. We all agreed it would also be great with clams or shrimp as well.

• Anonymous

• 11/15/2009

I used 1.3lb's boneless/skinless chicken thighs since I like dark meat. Added 2 tablespoons garlic in place of chili/garlic sauce since they didnt have it at my local grocery store and I didnt feel like driving across town to the Asian market. I added 1 tablespoons palm sugar after reading the other reviews about it needing a little sweetener. I added bean thread's noodles and (hate to admit it) used Bouillon since I had it...! I didnt have cheese cloth so I just cut the lemon grass length wise so the pieces were easy to fish out while eating. Next time I think Ill try tofu instead of chicken.

• skygirl996

• Denver, CO

• 10/10/2009

Excellent recipe! It tasted very authentic. Added three crushed garlic cloves and simmered the first eight ingredients with the bones from the deboned chicked for a deeper chicken flavor. I removed the bones before adding the final four ingredients. I also doubled the thai chili peppers and still found it just mildly hot, but nevertheless delicious.

• mrkevin

• Gurnee, IL

• 10/8/2009