Thai Chicken Soup

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Appears in Cook's Illustrated January/February 2007, America's Test Kitchen TV

Traditional tom kha gai relies on ingredients such as galangal and makrut lime leaves to achieve bright, complex flavor. Our pared-down version gets these from store-bought red curry paste.

SERVES 6-8 as an appetizer, 4 as a main course

TIME 50 minutes

has video

WHY THIS RECIPE WORKS

For a complex Thai-inspired coconut soup recipe, we developed a rich base by using equal parts chicken broth and coconut milk. Our substitution for some of the traditional ingredients was jarred red curry paste, which included all the flavo...

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