"I thought that this dish was gonna' be an abomination as we had just gotten back from Thailand 2 weeks ago. But we had chicken that was sitting in the fridge for days & it had to be used.

Tweaks. I used sliced chicken breast instead of ground chicken breast. Also, like a past reviewer, I added some lemongrass. I ditched the sweet soy sauce &"

"I thought that this dish was gonna' be an abomination as we had just gotten back form Thailand 2 weeks ago. But we had chicken that was sitting in the fridge for days & it had to be used.

Tweaks. I used sliced chicken breast instead of ground chicken breast. Also, like a past reviewer, I added some lemongrass. I ditched the sweet soy sauce &"

"I thought that this dish was gonna' be an abomination as we had just gotten back form Thailand 2 weeks ago. But we had chicken that was sitting in the fridge for days & it had to be used.

I used chicken breast instead of ground chicken. Also, like a past reviewer, I added some lemongrass. I ditched the sweet soy sauce & subbed the sugar out w"

"Needs tamarind!!!

I have to agree with some earlier reviewers who described this more of a lemony, salty broth. This soup definitely needed more umph to it. No matter how much extra I sliced & how much longer I let this brew, the flavor never fully came out. And it really did not have that fiery color like restaurant tom yum either.

But, a few modifications made it better. I tried using a vegetable broth like othera have. I then added 2-3 tablespoons of tamarind paste. This finally brought out that tart, that bite the soup REALLY needed. Tasted much better in the end! "