A Taste of Thai Coconut Ginger Soup Base – Authentic & Natural Ready-to-Use Thai Soup Mix – Non‑GMO & Gluten‑Free –Creamy, Aromatic Flavor for Tom Kha Gai, Curries, Soups & Stews – 2.1 oz (Pack of 6)

Very good soup base, not too salty or spicy, just enough taste. Easy to combine with other flavors, various meats and veggies to get a rich tasty meal.

I love this soup, this packet is easy to use, just follow the recipe, or modify it as you see fit.

makes one of the best coconut ginger soups

Well, it's good. It gets great reviews. Each box comes with two little 2 inch by 2 inch clear packets of the thai paste. So, more packaging than contents. Fancy box, very little inside. You use just one of the tiny packets and use the other one on a later occasion. There is nothing else in the box. Don't look for spices or powders. It's just the paste. I think the paste could have many applications, not just for tom kha gai soup. Just keep your personal additional ingredients simple and don't do what I did and that was to add more fresh lime juice and fresh shaved ginger etc. In a sense, i was making my own recipe to add to the recipe. Wrong. I think you have to experiment. Just keep your enhancements minimal. A dash of lime juice, a slice of your own ginger, that's all. It is possible that one whole packet is too much. Think: you have bought 6 boxes with two packets each. That's 12 meals. A bit too much for one year, I'd say. The taste of the paste is so unique and memorable (I immediately recalled it from having bought it once 5 yrs ago) that to have it even once a month is probably too frequent. It'll cloy. It'll become your thai cliche. It's a bit aromatic or perfumy, thus distinct, perhaps too distinct. So, maybe just buy one box, not 6, and experiment. Again, try just half a packet, then add more if you think you need it. Don't overcook the chicken slices, 3 or 4 boily minutes is all they need. Don't kill it. Don't shock the muscle. Slow boil. Also, some advice on the onion slices, if you opt for them (and you should): cook them only 3 minutes or so -- just enough to kill the onion skunk. Trust me, they'll be al dente and sweet and delectable. So, buy the 6 boxes, maybe, and share with friends and relatives. Yes, it is quick. If you feel energetic, you could whip up the tom kha gai in just 10 minutes. Or, realistically, 20 -- LOL. Slice that chicken while it's still mostly frozen. It makes the cutting snappy and more precise. Be careful when pouring out the can of coconut milk into your pan. It always splashes when the hydrogenated clumps suddenly dive out. It happens all the time. Good luck. Tom kha gai is my favorite soup and I order it without fail at every Thai restaurant I go to -- every city, every country. It's my yardstick in judging the restaurant. I must say, no tom kha gai is the same. Every chef does it differently. So, the Taste of Thai concoction is just one more variety, and you can tweak it to your liking, except for the fact that the paste is so pregnant and distinct that however you vary it, it'll still taste like that paste -- which ain't bad. lol

This is so good! I love Tom Kha Gha and this is a great soup base. It is mild in spiciness, but the flavor is citrusy and bright. You can boil the chicken directly in the broth from raw and add any vegetables you want. I prefer to sauté my veggies in butter before adding to the broth, but it's not necessary you could boil them. I keep frozen chicken breast and a can of coconut milk on hand so I can have this delicious soup any time I want. Each package actually has 2 spice pouches. The pouches contain a spice paste that you mix with the can of coconut milk. You then add the raw chicken that you chop into thin slices and boil until cooked through. Then add the can of chicken broth (approx. 15 oz) and any veggies you like (I use sliced carrots, fresh green beans cut in 3rds, chopped onion, and sliced baby bella mushrooms, yum, I think I need a bowl of this now. Makes enough for 2-3 large servings, I'd make a double batch for 4 people because it's so good it will disappear.

I stumbled across this on Amazon last spring while stocking up on nonperishables in preparation for a potential long quarantine. It is now one of our favorite weeknight dinners. It is SO easy to make--a can of coconut milk, a can's worth of broth, the contents of a spice packet, and whatever else you want to throw in. We typically use one protein, such as chicken, chickpeas, or tofu, and one veggie, such as spinach or green beans. We add crushed red pepper flakes (because we like a lot of heat) and a squirt of fish sauce (because the mixture seemed to need a little something). The result is absolutely delicious. It's described as being a soup, but we serve it over rice like any other Thai curry. I just placed an order for more--we don't want to ever run out!

I have been making Tom Kha Gai with this soup base for years. It is no longer available at my local grocers so I am ecstatic that it is offered on Amazon. I add fresh ginger, white mushrooms, green onions and asparagus to the recipe on the back of the package. It is every bit as good, if not better than any version I have enjoyed at Thai restaurants. I always keep extra in my pantry for a quick, delicious meal.

I think I may have gotten a bad batch???? It smelled and tasted or rotten fish. I was hoping the coconut milk would balance it out but ended up throwing the soup away.