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.
This was good, not great--and not really fast. It was very limey tasting, even though I omitted the lime leaves. The flavor was improved by just a tiny pinch of sugar to counter the tartness. Like another reviewer, I thought that there would be a lot to pick through in the bowl, so I put all the lemongrass and some of the ginger slices in a large tea ball-type thing I have, and removed it for serving. I liked this served over a small scoop of rice to give it some body, and I also thought it tasted better the next day.
Very good. Very easy.
This is delicious and it goes together quickly. I only gave it four stars, because I feel like it needs a little tweaking. I like shitakes better than white mushrooms. I want it to have some color, so I add a bit of carrot with the mushrooms and then a handful of snow peas for crunch just as I serve it. I always serve it with jasmine rice and make it a meal. I have made it when I did not have lemongrass and it is still pretty darn good.
I'm not sure I would call this "the fastest soup". I strained the pieces of ginger and lemongrass out as I could not imagine eating them (very tough and woody)or working around them in the bowl. The soup had a strong citrus tang and lime flavour and would, I think, benefit from the addition of a little white rice.
Oh my goodness, this was wonderful! We were all but licking our bowls! It is simple and quick to throw together and SO flavorful! It looks ingredient-intensive, but I had no trouble getting this on the table in about 30 minutes. This will definitely become one of our staples.
Excellent and easy to make. One of my favorites!