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Found 1/4 cup of lime juice to be a little intense, but otherwise this was a simply and satisfying recipe. A little less fish sauce would be good too.All you chefs out there having trouble finding corriander leaves? That's because corriander is the seed of cilantro. cilantro seems to be called corriander in asian markets, but it is the same thing as cilantro. Galangal has been difficult to find in general..

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jlhodum October 02, 2013

I won a contest with this recipe. Yes, the winner. Me (and KitchenManiac). A few changes made: I actually let the first step simmer for a long time because I wanted the flavors to really mix (about 1 hour on very low heat). I also I added the fish sauce in the first step, too - I think nam pla needs time to mix and mellow into every dish, even if this means having to add some more later to adjust the flavor. Finally, I am one of those people who believe that there can never be too much coriander anywhere so obviously more than 1/4 cup was used.

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ChefEmma June 10, 2012

A soup with a very intense flavor. I would make again, not a dish I would make on a regular basis.

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jkduffy1200 July 21, 2011

Excellent! I couldn't find a few of the ingredients in my area so I substituted the following: ginger root slices for galangal, cilantro for coriander leaves and red pepper flakes for thai green chilies. Turned out wonderful! I served it with rice and a green salad with a ginger dressing.

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AllergyGirl May 05, 2010

Great recipe! We made a few changes because we couldn't find a few ingredients, but used this as the base. The one big change we made was to really reduce the fish sauce (I find it a bit too salty) to 1 1/2 Tbs and instead included 1 Tbs of chicken stock.

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Akikobay July 06, 2008
Tom Kha Kai (chicken Coconut Soup)