Chicken Coconut Soup with Lemongrass

One of the most-requested dishes in Thai restaurants is this soup, called tom kha gai. It is also easy to prepare at home, however, once you have the right ingredients on hand. While you may not be able to find kaffir lime leaves or galangal (a gingerlike rhizome) at your market, grated lime zest and fresh ginger work well in their place. Bottled fish sauce and canned coconut milk are now widely available, so this delicate and fragrant soup can grace your table often.
Average Customer Rating:
5 out of 5
5
 out of 
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Customer Reviews for Chicken Coconut Soup with Lemongrass
Review 1 for Chicken Coconut Soup with Lemongrass
5 out of 5
5 out of 5
Vancouvergirl
,Vancouver
February 18, 2014
Ability level:Intermediate
Would You Recommend? Yes
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Great for workday lunches
February 18, 2014
This soup is absolutely delicious, and a cinch to make. I personally like to simmer the lemongrass, lime and galangal in the chicken broth for much longer than 1 minute - usually about 20 minutes or so for maximum flavour. I will often use chicken that has been leftover from a roast chicken dinner, and that works nicely. I've also experimented with different mushroom varieties, and all work well in this soup. Last, in a pinch, I have used Red Curry Paste (a particular common brand at many grocery stores) in place for the Red Chilli Paste when I didn't have any of the latter on hand. The soup keeps and reheats well, and I've often had it several times in the week for lunch - simple, filling and delicious!
Pros: Yield, Quick, Good Value, Easy, Healthy, Adaptable, Impressive