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.
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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.
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