Comments on: Chicken Coconut Soup – Tom Ka Gai

By: JBThai

JBThai — Tue, 05 Oct 2010 08:03:48 +0000

@ tovie (and anybody else who is interested) Here’s your prob – must have 3 coriander roots rough chopped in with the beginning and fresh coriander leaves sprinkled at the end – yep rice is great (@ Steve and again who ever reads this) – we use short grain brown calrose because we love it and unlike your white rice it is fairly hard to burn (if by chance you did burn take the top stuff – it will be still ok – unless a small fire has started Mushrooms – hey large buttons cut 4 ways are great too & 5 pickled green chillis & you can sub red chilli paste 30g for those ten red chillis – thank you for the recipe because without prompting I’d have been stuffed tonight xx from NZ PS I am sure there is tamarind juice but can’t confirm or deny

By: tovie

tovie — Sat, 19 Dec 2009 03:24:42 +0000

Mmm, that looks so good. Glorious is right, I love tom ka gai! Although for some reason the restaurant version always tastes better than what I make.

By: Steve

Steve — Fri, 18 Dec 2009 18:34:58 +0000

Wow that looks great. Definitely need to serve this with rice too, to soak up all that delicious spicy coconut broth!

The only problem we’ve run into in the U.S. is finding the kaffir lime leaves. Good thing that they freeze pretty well so whenever we come across them we buy a huge handful.