椰汁丐帮(别致ken Coconut Soup)

4 stars... if you replace ginger w galangal. I get that writing a Tom Kha recipe omitting galangal is inexcusable, but if you fix that error, which is easily done, this recipe works well. I used large pieces of lime zest in lieu of kaffir lime bc I couldn't find that. Preparation is easy and the soup is very satisfying. I was worried that the coconut milk would break but it was fine, even sitting on heat for over an hour. Reheated well the next day.

• Anonymous

• NoVA

• 2/3/2020

Very well received by my family!

• Rdj

• 12/9/2018

Would like to correct something here. I'm Thai and cooking is my passion. I stay outside the country a lot. I know cooking some Thai dishes outside Thailand is not easy to make it authentic. Some ingredients can be replaceable but for some dishes, there are some ingredients can't be optional or replaceable otherwise it will lose its taste and aroma and turn into some other dishes. Like this Tom Kha Kai, its name comes from its main ingredients. In Thai, Tom is soup or the way to make soup, Kha is galangal and Kai is chicken. So in this recipe you can not replace Kha or galangal with Khing or ginger. It is unacceptable for this dish. In Thai we can adjust the recipe by use prawn or seafood in stead of chicken. The name will change to Tom Kha Kung (prawn) or Tom Kha Thale (the sea ) So Kha or galangal is the one that make this dish unique and special. The rest is of this ingredient is ok to compromise. Feel free to ask, I love to share.

• kobello

• Thailand

• 7/7/2016

Easy to make and absolutely delicious! (don't forget topping the soup with red chili oil and chopped cilantro)

• cnfrisch

• Memphis, TN

• 2/24/2016

I rate this soup a "2" but all the right ingredients are there, they just need to be increased, so I rate it a 4 after enhancing it. Original recipe is too watery (compared to my favorite at Phuket Thai in Honolulu), so I reduced broth from 6 cups to 3. Doubled the ginger. Increased the lime juice at the end after I tasted it. Added 1/4 teaspoon red pepper flakes which I crushed.

• yozampj

• San Jose, CA

• 12/7/2015

Bland. Not anywhere near tge Tom Kha Ghai I love.

• oliveoil62

• 12/4/2015

Bland. Not authentic. Disappointed.

• oliveoil62

• olympia, WA

• 12/4/2015

I made several changes to this recipe but wasn't happy with the flavor overall. I think it would have been even more diappointing if I had made it per the recipe. I reduced the chicken broth to 4 cups and increased the coconut milk to 1.5 cans but it was still too watered down. Next time I would omit the chicken broth all together and use two cans of coconut milk instead. The amount of chicken would also probably need to be reduced in that case. For more flavor and a little heat I also added 4 tbl red curry paste which I sautéed in a little coconut oil before adding any other ingredients. It would have been completely bland and tasteless without the curry paste.

• Anonymous

• Arkansas

• 12/4/2015

Great soup base - the taste is *right on*, but like others have said...it needs some spice. We made it just like the recipe stated with the following changes: our local Thai grocery store had galanga, so we used that instead of ginger. We doubled everything except the chicken and the mushrooms (I'm the only one who likes mushrooms...everyone but me has what I call "a very narrow palate" - if you get my meaning). I also added some pho noodles (made in a different pot and, as another user stated, poured the soup over it) because the folks at my house would like that (and they did). I added 4 Thai chilies for some heat, but there wasn't quite enough. We added all the other stuff "to taste" but it still needed some more spice. We ate it for lunch the next day adding (while heating it back up): halved cherry tomatoes, red onion, and orange bell pepper. A TONNE (well - maybe not a tonne) of chili oil and paste to get it to be that sort of red stained colour. This gave it the little bit of something that I thought it needed. Very nice!!! If you want to go *way* off the recipe, I thought it might be nice to use shrimp instead and some frozen sweet corn niblets on top of the other additions...sort of like a Thai seafood corn chowder type soup. Just sayin'.

• hooptastic

• 5/10/2015

Absolutely delicious!

• FunGuyJay

• 密尔沃基WI

• 3/28/2015

I love this recipe! Sometimes I'll add some fresh spinach at the end to give the soup more color.

• lisasipe

• Bend, OR

• 2/22/2015

I love this recipe. I add more fish sauce (closer to 1/4 c.), a diced red bell pepper, diced onion, and green onions cut into 1 inch sections. I also like to add rice noodles (like pho noodles) to the soup. If you add noodles, add them to the individual bowls when serving the soup and store them separately. Otherwise they soak up most of the broth. You can also add a tablespoon of Sambal oelek (chili paste) to give the soup a little heat and a little more tang.

• KristiNerd

• Oklahoma City, OK

• 1/26/2015

love this and make it once a week. I cheated with lemon grass paste and tom yum paste and add extra flavor with both of these. I also use the lime instead of the leaves. I am always in a hurry and by cheating I can have ingredients in the house without having to go to a special grocery store.

• jbweiss

• Philadelphia, PA

• 1/15/2015

This is a solid Tom Kha recipe. I was lucky to have galanga root, kefir lime leaves and lemongrass available at our local organic market - which I do think makes a difference. I made it with "light" coconut milk and substituted extra firm tofu for the chicken and I think the soup still retained its richness (noted by the boyfriend.)

• Anonymous

• 11/29/2014

Very nice rendition of this classic Thai soup. I couldn't find kaffir lime leaves or galangal locally, but it turned out fine with ginger and lime zest. I added shallots, garlic, and a couple of serrano chilis to the broth, and some soy sauce and fresh lime juice at the end. Delicious!

• TorreyH

• Santa Cruz, CA

• 7/10/2014