Delicious Ian, we enjoyed this treat very much. Made exactly as written with a few exceptions. I didn't add the coconut meat, or straw mushrooms, as I couldn't find any in this small town I live in and I used shrimp instead of chicken. This rich, creamy soup is a soup of many layers and they all taste great. I loved that you could taste individual flavors throughout the soup. Thank you so much for sharing a new favorite.
I made this soup for Spring PAC 2010 and it was absolutely delicious! It really rivaled the best soups that I have eaten in Thai restaurants. I have always loved the blend of subtle flavors in Thai cooking. I made this recipe as wrtten except I could not find the lime leaves, but the other ingredients were easy to find at local Asian markets. I added a bit extra lime juice instead. This was easier to make than I thought and the smell was driving me crazy while it was cooking,, it was so good! I could have eaten all of it myself, but I did share with my family,lol! Thanks Ian for another great recipe!
I think this has been the best Tom Ka recipe that I have tried so far. Personally I think it could have had less coconut milk, I had to add quite a bit more lime juice etc and I think I wouldn't have needed to with less milk. I did a 2/3rds (4 serving) recipe. Used 1 quart of broth and two cans of coconut milk. I still used a can of chestnuts and substituted a half can of bamboo shoots for all the mushrooms. This was an excellent way to try out my home-dried tomatoes. They were delish! Softened right up in the soup. Was feeding the kids so left out the chilis but still used the red paste.
This so is SO yummy! I made quite a few changes. I omitted a few things (mostly just because I didn't have them); the extra can of chicken stock, water chestnuts coconut meat thai chillis red curry paste (the only mushrooms I used were regular white ones, fresh) Also, I added, 1 TB chilli paste 1 C chopped bok choy baby carrots 1 t garlic salt I don't like too many inedible bits, so after steeping the lemongrass, galangal and lime leaves in the broth I strained it before adding the next ingredients. I added a pinch extra sugar and lime juice because I like it sweet and tangy It turned out awesome, my husband commented "just as good, if not better that the restaurant one"