10 Reviews of Spicy Chicken Soup With Hints of Lemongrass and Coconut Milk

From: shimmerchk

On Apr 20, 2004

This was really wonderful! I usually make Tom Kha Gai (Thai chicken and coconut milk soup) with a different recipe that has galangal in it. Well, I really wanted the soup but since I moved, the asian market here is small and doesn't have galangal! I am so happy to find this recipe, because it's flavor is divine. I only used 3 bird chilis to better suit my family, added a little more lime juice and a little more fish sauce since we like it a little more on the salty/sour side. I also used a little bit extra chicken stock and only used one large chicken breast which came out extremely tender and flavorful after steeping in the broth. Thank you for a "super" soup and a definite keeper.

From: Iloveblueberries

On Jan 17, 2006

This was great ... I love the flavour of lemon grass. Everything worked sooo well together. Thanks for the recipe!!! You can purchase finely pre-chopped lemon grass in asian markets (in the frozen food section). This makes things go a whole lot faster and easier if you are a lemon grass fan.

From: Sueie

On May 20, 2003

This is delicious, followed recipe except used fresh button mushrooms and chopped coriander and then sprinkled over top of soup when serving. I am going to keep this in my collection of favourite soup recipes.

From: mianbao

On Oct 8, 2004

This made a delicious soup. Other than substituting canned straw mushrooms for button mushrooms, and halving the amounts to make two servings, I made no changes. We thoroughly enjoyed it for lunch today. Thank you for sharing the recipe.

From: YungB

On Nov 22, 2007

Excellent soup. I added carrots and celery to this but the followed the rest of the recipe. Thank you for posting your recipe.

From: Timmehhh

On Oct 2, 2006

I added chunky cubes of carrot, sweet potato and brocolli, to give a bit more bulk to the soup. The flavours were outstanding - officially one of my favourite soups ever! Tim

From: Sue L

On Aug 25, 2008

This was excellent with a depth of flavor that I have come to enjoy in southeast Asian food. I prepared the soup with a home made broth (Lemon Grass Stock). I often make soups with home made broth, which is ever so easy to make using bones I have saved and frozen until I got a pot full of them, But I did use that stock as it had all the right flavors to complement the soup. Thanks for sharing! ~Sue

From: Kristin Andrews

On Aug 30, 2009

This was an absolutely divine soup with full flavor. Did not use mushrooms, kaffir lime leaves, or chilies, since I did not have these on hand. Substituted broth for the stock, added 3 tablespoons of sugar & about a teaspoon of cayenne pepper, and included bean sprouts at the end. Served over rice noodles with fresh lime juice on top. TIP: Would slice lemon grass in half and use as full stalk, since the finely chopped lemongrass was difficult to eat — just remove from broth before serving.

From: Anouk

On Jan 9, 2003

From: Nilotic Deva

On Feb 10, 2009

I love this soup, I did make a few changes by adding a bit more fish sauce, red bell pepper and oyster and straw mushrooms.