recipe reviews for:

Authentic Thai Coconut Soup

“Galangal and Kaffir lime leaves are combined with coconut milk and shrimp to create a delicious Thai soup. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!”

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Reviewed: Jan. 18, 2012

MMM Delicious! I think next time I will go easier on the green onion though :/

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Reviewer:

Kalynn Sinnamon

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 14, 2012

My husband and I made this last night and agreed it was the best soup we've ever had and definitely the best we've ever made ourselves! We used ginger instead of galangal, zest of 1 lime instead of lime leaves,only about 4 ounces of mushrooms,red curry paste instead of curry powder, and we added rice noodles. The only thing we'll do differently next time is add about 1 more teaspoon of the red curry paste for just a little more zing. It was delicious and we're having it again tonight.

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Reviewer:

Aavb

Reviewed: Jan. 11, 2012

Good recipe but I wuold drop the curry powder (not Thai) and use fresh not dried chile. You can leave the chillies whole and remove before serving. If youcan find kaffir lime leaves at the local market buy a bunch and put the in your freezer till needed.

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Reviewer:

Ben Gunn

Reviewed: Dec. 1, 2011

Excellent. I found all of the ingredients at a local Asian store, except I used yellow curry. The only thing I will change is to add cooked tofu and maybe some carrot or baby corn. I think it needs more veggies. This recipe is very flexible, as long as you stick with the basic recipe on the broth. I did not use shrimp. Very quick and easy to make. I'll double the recipe next time because it was so good!

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Reviewer:

Calli

Reviewed: Aug. 17, 2011

I was craving coconut soup so bad and this definitely hit the spot!! Make sure you skim the top of the soup though.

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Reviewer:

OrkyZ

Cooking Level: Intermediate

Living In: Long Island, New York, USA

Reviewed: Mar. 18, 2011

Very Good - authentic to a degree. DO NOT use lime zest instead of the Kaffir leaves they are very important to the flavor and freshness of the soup. I started with Chicken Broth, sauteed onion, lots, red pepper in a garlic ginger paste available at your local Indian store. Used a red curry paste, sauteed with the onions and red pepper, really brings out the flavor. Use an authentic Asian palm sugar melted in water. Use equal amounts of coconut milk and chicken stock. The soup does not need to age, make today, eat today. Ground lemongrass is available in most Asian markets, making the taste more concentrated than using the stalks. Good soup tho!

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Reviewer:

Gayle's Kitchen

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Feb. 9, 2011

i was nervous about making it but it turned out SO good. one of my favorites now!

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Reviewer:

Michelle06

Reviewed: Dec. 22, 2010

I added 4 cups of water instead of two, one of those cups being chicken broth not water. Otherwise, its too heavy, and the coconut taste is too strong. I also added two finely chopped green peppers and 1 cup of finely chopped mushrooms. Tasted pretty good.

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Reviewer:

sereen

Reviewed: Dec. 10, 2010

Same as in a restraunt! I love it! Thank you! Also, for those of you who had trouble finding the kafir lime leaves, at my store they kept them in the freezer in little baggies. They told me they keep longer and just to pop them in the dish when I needed them. I thought that was good to know! Thanks, again for a yummy dish!

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Reviewer:

luvalatte

Cooking Level: Intermediate

Home Town: University Place, Washington, USA

Living In: Portland, Oregon, USA

Reviewed: Dec. 7, 2010

OMG this soup was delicious and I believe tasted so authentic. I was able to find lemongrass and galangal and my local farmers market that caters to the cuisine of the world, literally. But opt not to spend money on items I would only use in this recipe. The red curry paste that I bought had all the ingredients that I didn't purchase already in it. Yay for saving money. I put some oil in the pot and fried the curry paste for a little then added chicken to that removed the chicken then added chicken broth and the coconut milk and then added all of the ingredients it called for. I also added fresh cherry tomatoes cut in half for color and fresh snowpeas. I used sliced mushrooms that were on sale. And added some cilantro. This recipe was excellent. I would recommend it to anyone.

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