Reviewed: Feb. 18, 2007

I served this with Chicken Satay and Peanut Butter noodles. My husband said this is the best meal I have ever cooked. It was delicious! I also got to impress some of my friends with this recipe.

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Reviewer:

Neha & Anu

Cooking Level: Intermediate

Living In: Horseheads, New York, USA

Reviewed: Feb. 14, 2007

Excellent!! I love this!! i can never have enough of this! don't get put off by the smell of the fish sauce, once it's in the soup it tastes great

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3 users found this review helpful

Reviewer:

ISMA

Reviewed: Jan. 14, 2007

My husband four children and I are BIG fans of Thai food in general, but after relocating to a small town in the Blue Ridge Mountains have been missing that good Thai food we had been used to. I gave this recipe a try last night for an "Asian potluck" It was a MAJOR hit, and the whole family called it a "keeper" Next time I think I will half the cumin since we are not big on it, and increase the lemon grass a bit. hint: I wasnt able to find fresh lemon grass in the supermarket, but found it in a tube in the refridgerator section of my supermarket, actually where the produce is.

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Reviewer:

AJFOOTE

Cooking Level: Expert

Home Town: Canoga Park, California, USA

Living In: Boone, North Carolina, USA

Reviewed: Dec. 14, 2006

second time i've made this... gives the house a great aroma! i used chicken stock instead of water and doubled the onion. it's amazing with rice. very easy work considering the delicious end result

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Reviewer:

katie

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 12, 2006

Almost perfect. It is probably fine with the gingerroot but should really have galanga instead to taste authentic - just remember to remove before eating. Wonderful aroma!

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Reviewer:

SPUDDYSMOM

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Dec. 10, 2006

Great recipe. I use chicken stock in place of the water, and i ease up a bit on the fish sauce. Plus I add shrimp. I love this recipe. It's the ultimate comfort soup... Thank you so much for the recipe.

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Reviewer:

Ms. Sugar & Spice

Cooking Level: Expert

Home Town: Longview, Texas, USA

Living In: Los Angeles, California, USA

Reviewed: Nov. 4, 2006

To make it more authentic I omit the ginger onion, cumin and the bok choy. I added galanga (similar looking to ginger, sold as dry and fresh mushroom and a tablespoon of thai roasted chili paste. {prik pow}and squuze fresh lime juice before serving. I guaranteed that it will be great.

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Reviewer:

MIXCHIC03

Reviewed: Nov. 3, 2006

Wow!!! Don't be shy of the fish sauce...it added a lot of flavor! I made this recipe without the chicken and instead grilled some shrimp for the top (I had a vegitarian friend over). I also added jullianed carrots and thin rice noodles. Awesome!!!

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Reviewer:

Jamie

Reviewed: Oct. 19, 2006

Yum... I have been looking for a soup recipe like this since I have become obsessed with Noodles Restaurants "Thai Curry Soup". I too made some modifications... used chicken broth instead of water for starters plus one can of lite coconut milk. For veggies added shredded carrots, exotic mushroom medley, bok choy, green peppers, and lots of cilantro. Sauteed chicken with veggies, peanut oil, spices, garlic, shredded ginger. Used regular lemon grass stalks... scored them and dropped in the cooking soup for flavor (to be removed later). Instead of red pepper added about a teaspoon of spicy green Thai curry paste and also 1 tsp fish sauce. Finally to bring the coconut flavor to life I added 2 tsps. of sugar. YUM! Next time I will add sugar snap peas. It was so good I didn't even need to add noodles like I had originally planned.

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Reviewer:

Sojourner

Reviewed: Oct. 18, 2006

Five stars as long as you use chicken stock instead of water. Also, I bought a rotisserie chicken from the gocery store and just pulled the meat from it. I used a whole can (14 oz)of lite coconut milk rather than the heavy milk.

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4 users found this review helpful