Thai Coconut Chicken Soup
Show: Food 911
Episode: Soups on!
Rate This RecipeRead users' reviews (70)
- Recipe categories: Fruit, Coconut, Poultry, Chicken, Vegetables, Turnip, Carrot, Mushroom,
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- ratings & reviews(70)
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Average Rating:
Total Reviews: 70
Showing 11-20 of 70
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By lovesthaifood
Vancouver
on January 21, 2012
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My husband & I went out for Thai Food last night and we had this soup. It was so good and so I decided to make it myself for dinner tonight. This recipe was equally the same. I used my own chicken stock and because I didn't have any kaffir leaves, I used fresh basil instead. A good substitute. I only used juice from 1 lime, don't like it too tart. I also added sliced bamboo shoots. What a great soup, my family loved it. I WILL make this again.
By llanethomas
Atlanta, GA
on November 28, 2011
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Amazing!
I used imagine organic chicken stock. added shredded carrots, fresh mushrooms and a cup of brown rice. had to let it simmer longer for the rice but it was well worth it.
I prefer a stronger flavor so tripled the chilis, lemon grass and the garlic (my local farmers market was out of lime leaves
I cant wait to make this again!
By Lady Di of Del Mar
Del Mar, California
on October 27, 2011
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Delicious!!! Used Rice Noodles and it was amazing!!!! Cannot wait to share with my sisters!
; Di from Del Mar
By amurphy_3619931
decatur, GA
on October 21, 2011
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We make this all the time BUT cut the lime juice in half. WAY TOO limey. You can always add more, but it's hard to take away afterward.
By Allyzona
Marietta, GA
on January 18, 2011
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This really is a five star soup. I recently went to a Thai restaurant with a friend and had coconut soup for the first time and loved it, so I searched for a recipe and this sounded the closest to what I had. It was so good, that my friend said it was better than what we had at the restaurant. Now I have to make the hot and sour soup and I have no doubt it will be five star also...Thanks Tyler :
By kpappert_10146648
Coatesville, PA
on January 04, 2011
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This is the best recipe for Thai Chicken soup I have ever used! Thank you!
By kmtenney_10807148
Prescott, AZ
on June 02, 2010
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Maybe I made it wrong, but this was a lot of work and not a lot of flavor. I wouldn't make it again.
By pezpants_12582757
Lodi, 43
on January 22, 2010
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I'm so glad that I read the previous review that recommended you cut the lime in half. That amount is perfect. (2 limes The only other changes I made (besides adding tomato and cauliflower were to add one teaspoon of red pepper flakes and 1/4 c. of brown sugar. With a little jasmine rice on the side this dish is complete!
By mwiley_12414715
Myrtle Beach, 80
on December 06, 2009
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Wow! I never thought I'd be able to make this at home without it being really difficult. This tasted just as good as at the Thai restaurants I've been to and it was incredibly simple to make. I went to an Asian grocery to buy the lemongrass and the kaffir lime leaves. As soon as I cracked the lemongrass and broke the leaves into pieces, I could smell that wonderful aroma of Tom Kha Gai that I love so much. I will be making this all of the time from now on! Thanks for the great recipe, Tyler!
By slygsun_10259697
Goose Creek, SC
on November 23, 2009
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I'm a big fan of Tom kai gai so I was looking for a recipy, and this recipy was almost same as the one from a Thai restaurant. But like other reviews say, it's too sour if you put all 4 lime juices. I think 2 could be enough, you can taste it then put another one. And it's lighter than what you get at the restaurant, so if you like that creamy texture like the restaurant one, it's better to put one more coconut milk. I usually put it over a cooked rice, it's HEAVENLY!!!!