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Adrienne's Tom Ka Gai
Reviews:
December 02, 2002

Why eat anything else? Find an Asian market and get galangal, lemongrass, and kaffir lime leaves. I more or less doubled everything except the fish sauce. I used 1 reg and one lite coconut milk. Skipped the oil, added some chili paste for extra spice. Omitted the bok choy and used green onions. I used half water and half chicken broth. Don't forget to serve with rice. Tastes as good as the recipe from my Thai cookbook. UPDATE: I have since made this with bok choy and did not like it as much, and I love bok choy. Also, if your soup tastes "flat" you need to add a squeeze of lime juice to brighten all the flavors. The lemongrass should be bruised, give it a bash with the flat side of a knife or smack with your rolling pin, and NOT chopped or consumed.

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