By Gatorbek on May 12, 2008
Photo by Aaliyah's&Aaron'sMum
Photo by Aaliyah's&Aaron'sMum
"This is my husband's all time favorite Thai soup - but up until now, I haven't been able to recreate it at home. I've played around with several versions to come up with this one. The authentic ingredients make a HUGE difference - although you can use substitutions, of course, it does affect the outcome. I have been able to find the galangal root (much preferred over ginger!!), the lemongrass, and the kaffir lime leaves at my local asian market. Yum yum yum, worth the extra shopping trip!"
Serving Size: 1 (604 g)
Servings Per Recipe: 4
"Fantastic recipe, and very versatile. I added 6 red Thai chilis and the heat was perfect. The only omission in the ingredients that needs to be corrected is the kafir lime leaves. The directions for cooking show lime leaves should be added, but they're not in the ingredients. I also added the zest of a whole lime as well. In any event, this recipe is a keeper! Thanks!"
"Delicious, but was really bummed that the recipe didn't list Lime Leaves in the ingredients! I was so excited to make it, but not having the L. Leaves was a real letdown."
"Absolutely delicious! My first taste of and attempt at Thai food. My DH gave rave reviews, and he's quite the critic. I didn't have lemongrass or red chiles, but I put it some red pepper flakes, and I used ginger instead of galangal. Cilantro in Canada's suggestion of sesame seed oil just put it over the top. Will definitely make it again, and often!"
"Delicious! Added big chucks of fresh tomato like they do at my favorite thai restaurant, turned out wonderful, thank you!"
"Excellent soup - we just love this kind of soup and this one did not disappoint. I liked your tips for flavour - quite useful."
"My DH and I went to Thailand for our honeymoon and I feel in love with this soup. I made this tonight and we all loved it. I went to the extra effort to get the golangal and kaffir, and it was worth it. I also added sliced white onion, and it really added to it.."
"What a great flavour packed soup, I decided to leave out the chicken and added some julienne bamboo shoots, grated carrot, garlic and a little sesame oil. I used about 3 small lime leaves as mentioned in the forward to the recipe too. My daughter was diagnosed with bronchitis and she requested bowls of this soup while she was sick. Thanks for the recipe"
"excellent recipe! i substituted chicken with tilapia fillets and it was delicious!! thanks for sharing"
"I had this kind of soup once at a Thai Restaurant when I was starting to get a cold..now every time I start to get sick I crave it. I think the wonderful aromas remind me that I still can smell :) This recipe was great. I made it two weeks ago when I was starting to get a cold, and ate it for a few days. The only thing I did different was use light coconut milk, add the lime juice at the very end (as I turned off the heat) and I used lime zest instead of kaffir leaves (I couldn't find them)...but I did find galangal root to work with for my first time - nice flavor! Thanks for the post!"
"Oh my this is a wonderful recipe. This soup is my DH's favorite from Thailand also and he's been requesting it for some time. So glad I found this. As we live in a small town couldn't get all the ingrediants and had to sub green jalapeno for the red chilis and ginger instead of galangal. Did find frozen, chopped lemon grass and was so happy about that. This went together fairly easy and the taste is wonderful. The hardest part for me was finding the proper ingrediants. Thanks so much for posting."
"Exceptionally easy and very authentic tasting! I thank you so much for sharing. I grow my own Lemongrass but had to use Ginger instead of the Galangal, still it was just wonderful, and not a drop left in the pot. I think that says it all. Dollibygolly"
"We also loved this recipe alot. I didn't use the stalk of lemongrass because I had the pre-chopped in the tube kind in the fridge already. I used about 2 1/2 tablespoons of it. I also used more than one inch of fresh grated gingerroot, more like 2 inches. I used 3 minced peppers from our garden, very spicy but worked great here,and then the only other change was that I had to use alot more brown sugar, probably about 1/4 cup. Delicious!!!!!!"
"This was delicious and spot on for what I am looking for in a Thai chicken soup. It's very light and goes perfectly with any other type of Thai food that might be a bit heavier, such as Pad Thai. The only thing I would do different next time is to cut the chicken a wee bit smaller but that is just the way I like it (I really am a klutz and a big piece of chicken making a splash in hot soup is best avoided by me LOL) Thanks for shaing- it was a real treat! ~Sue"
"Oh definitely, excellent! I went exactly according to recipe, making this for DH, who loves soup, and loves spicy! He had some for his lunch today, and says it is absolutely wonderful, he doesn't know how long he can make it last, because its very more-ish! I can see I'll be making it again!"
"I did a combo... your ingredients but with Recipe #290395's prep. Partly because I had bone-in breast. So I poured some water over it and boiled it and used that as part of my broth. You mention the lime leaves in the intro but not in the ingredients or instructions. I added 10, I hope that was right. Also I used red curry paste instead of the chilies. I'm so excited to make this from scratch. We often have it as an appetizer when Thai out. Now I have all the ingredients in the pantry except for the lemongrass. My version turned out OK but I will have to work on the proportions a little more. I forgot the mushrooms and I know it is usually served with celery and carrots in it so I may add all three to the leftovers and try adjusting the seasonings."
"Absolutely DELICIOUS! We LOVE Thai food and this one tastes exactly the same that's served at the Thai restaurants! The only change I made was I didn't use any oil. Instead, I first boiled the coconut milk and then added in the stock and all the other ingredients except the chicken and straw mushrooms which I added in towards the last 10 minutes of cooking time. I had to use one small onion since I couldn't get hold of green onions and I also added in some kaffir lime leaves. And added in some thai sweet basil towards the end. I didn't add in any salt since the fish sauce is quite salty. But I did put in some extra chillies! We LOVED it! Thank you, Gatorbek, for sharing this wonderful recipe, I definitely will be making it again!"