Great recipe...as good as my local Thai restaurant and my husband says better! I would make some changes next time around though! I used half shrimp, half scallops. Also used giner root. Could not find the lime leaves, will try lime zest next time instead. I used a half pound of mushrooms as they are very expensive, and that was plenty! I would cut the brown sugar in half, this is a little too sweet. I used yellow curry, but bet the red or cayenne pepper would be much better. Also, in an attempt to duplicate my favorite dish at Fire Bowl Cafe (the Thai Seafood Tom Kah Soup/noodle bowl), I made some other changes! I added about 4 oz. vermicelli noodles already cooked along with the seafood. It was really good, the noodles really absorbed the flavor! Also, I don't think Fire Bowl uses curry, but instead uses some kind of red chili sauce, may try that next time, or perhaps the red curry or cayenne would be closer in flavor. They also use cilantro. This is delicious and one of the ultimate comfort foods!!
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