Comments on: Thai Chicken Curry Soup with Coconut Milk

By: Cathy Pollak

Cathy Pollak — Fri, 13 Feb 2026 23:32:08 +0000

In reply to Kat.

I love hearing how you’ve made it your own. There’s something about a soup you’ve adjusted over the years that just feels right.

Full-fat coconut milk is non-negotiable for me too. That texture changes everything. And I agree on boiling the noodles separately if you want to protect the broth. It keeps it clean instead of cloudy.

Those little bell peppers and straw mushrooms sound perfect in there. Cold, foggy day with a big pot on the stove is exactly what this kind of soup is for.

Thanks for sharing how you do it.

By: Kat

Kat — Fri, 13 Feb 2026 21:30:01 +0000

Tom kha gai Is my favorite soup. I’ve been using a recipe given to me by my favorite Thai restaurant in the SF Bay Area years ago. I am impressed by this recipe because of the addition of the rice noodles, the fresh bell peppers, The yellow onion, and some fresh spinach. I like to use the small red, orange and yellow bell peppers for color. I’ve in perfecting my recipe for years and I think this one improves it even more. I do boil my own chicken and keep back about 4 cups of the broth only. The rest of the liquid is full fat organic coconut milk because I love that silky consistency, and I add organic chicken bouillon to taste. If I don’t have Thai curry paste, I will use Garlic red pepper sauce or The Sriracha. I use lots of rice noodles because I love them in this soup, but I never just throw them in. I always boil them separately because I don’t like that sort of mealy consistency It might give the broth. My other additions are garlic paste, lemon grass paste if I can’t get fresh lemon grass and ginger paste. You can use fresh ginger, but the paste is just as good. I also throw in a couple cans of straw mushrooms, but Regular button mushrooms, work too. At the end, I use the juice of a fresh lime and a few dried lime leaves lots of fresh cilantro and Thai basil. I’m just about Finished with a big pot of this soup right now and I cannot wait to have it on this cold foggy day. Thanks for sharing this recipe with us.

By: Hamilton ODunne

Hamilton ODunne — Wed, 21 Jan 2026 19:16:47 +0000

Made per recipe last nigh night. Perfection.
Very well balanced and delicious.

By: Sue Erickson

Sue Erickson — Fri, 16 Jan 2026 20:58:39 +0000

This Soup was delicious! I made it exactly as the recipe minus the cilantro since we are not cilantro fans. Can’t wait to make it again

By: Cathy Pollak

Cathy Pollak — Fri, 09 Jan 2026 17:12:53 +0000

In reply to Dawn. So glad you enjoyed it Dawn.

By: Dawn

Dawn — Fri, 09 Jan 2026 17:10:56 +0000

Excellent soup. Made it just as recipe indicated. Exceptional flavor

By: mark Therry

mark Therry — Tue, 06 Jan 2026 19:58:00 +0000

I really enjoy your recipes, your way of telling them. This soup turned out great. Really liked the flavor.