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Just as a clarification for those among us that are sticklers for details, this is not a recipe for Tom Yum, it is a recipe for Tom Kha Kai. Tom Yum has a chili paste base which gives it it's distinct red color, where as Tom Kha Kai has a coconut milk and chicken broth base. In this particular recipe water is used instead of chicken broth, but the chicken itself and the fish sauce impart enough flavor to compensate. I am looking forward to trying this version of my absolute favorite Thai dish.
This soup is delicious and spicy - just the way we like it. We used chicken broth instead of the water and added the cilantro at the time of serving. Made by Unrulies under the Influence / ZWT6
Awesome recipe whether its Tom Yum or Tom Kha Kai!!! Maybe cooking chicken separate could reduce the calories :S
Whether it's called Tom Yum or Tom Kha Kai, this soup was fantastic......one of the very best recipes I have ever tried from this site! I used homemade chicken broth instead of water, shredded cabbage instead of bok choy, reduced the crushed red peppers to 1/2 tsp., and reduced the fish sauce to half of what is called for. Served it over steamed short grain brown rice and it was delicious! Even my picky husband absolutely loved it. This one is going in my recipe box. I'll definitely be making it again. By the way, here in Southern California, cans of coconut milk are 400ml, so I used a little bit more than 1/2 a can.
This was a wonderful soup! A little different from our local Thai restaurant but really very, very good. The only changes I made were to reduce the chili's as I am a heat wimp and add some quartered button mushrooms. Definitely a keeper! Made on behalf of the Looney Spoon Phoodies - ZWT6
This was quite delicious, even without the pak choy or cilantro. Both went bad on me before I could make this. Very savory. ZWT6
Wow! This was delicious! I wasn't sure what to expect. Any Tom Yum Soup I've had previously has included other ingredients like galangal and keffir lime leaves. While this was a little different, it was no less wonderful. It was also very easy to make. Even my DH who doesn't care for Asian flavors, loved it. I used a minced red hot pepper from my garden instead of the pepper flakes, and placed the minced lemon grass in a tea ball submerged in the broth to impart flavor while the soup simmered (we don't care for eating the woody bits) but otherwise followed the instructions exactly. So much flavor and spice! Thanks so much for posting this recipe. I'll definitely make it again.
I order this soup a lot from my favorite Thai place so being able to make it at home myself is a real treat. We always order our soup with tofu and that is what we opted to use instead of chicken. I replaced the water content in the recipe with chicken broth and it worked great. Fantastic overall flavor!
Loved the soup. It was much easier to make than I would have thought also. The smell while making it was great also! Was able to use a lot of fresh ingredients from my garden. Thanks for posting. ZWT6
This was my first real attempt at Thai food. When the spices were frying it smelled wonderful, and I thought it could be maybe a little too fragrant with the lemongrass. I really didn't know what to expect for the finished soup, but my husband and I really enjoyed it. I upped the chili flakes and subbed Swiss chard for the pak choi (they were out of bok choy as well). Thank you Bonnie! Made for Swizzle Chicks and ZWT6.