Yield: Yields 4-3/4 to 5 cups.
Servings: four as a starter or two as a light meal.
This soup is a treasure: a quintessentially Thai dish that you can make at home simply, quickly, and with great success.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Good recipe for a happy family.
Simply delicious. Tome Kha Gai is one of my favorite soups to order out and this one delivered spledidly. I did adjust the menu a touch.Firstly I doubled the recipe and added a tablespoon of red curry paste. I added the lemongrass, ginger, and lime leaves during the low boil and then strained them out after 10 minutes. I then added the chicken and mushroom. Instead of pouring the delicious soupy goodness in a bowl I put the green onions, serrano peppers, fish sauce, lime juice, and cilantro in brefore serving. I served Jasmine rice on the side. I also kept my bottle of Sriachi closte at hand. My tastebudes were exstatic.I'm not sure why people thought there was too much of a lime taste. The balance was perfection. It's a favorite in my Paprika app.
Use coconut milk from scratch and add a 1/2 a cup milk, and then cook the milk and and broth with the bones from a rotisserie chicken. Next I put in a good quality curry paste with lemongrass in it already. I put the meat in at the end. My new favorite soup.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?