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!!”

Sort reviews by:
DATE
RATING
MOST HELPFUL

Reviewed: Apr. 6, 2012

So good! I used mahi mahi instead of shrimp and 2 1/2 cups chicken stock instead of the second can of coconut milk to lighten it up a bit.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dezzie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Apr. 5, 2012

This was soooo good! We love Thai food and had this soup at our fave. Thai restaurant. I was craving this soup so I decided to replicate and this was it! Do NOT substitute for the true asian ingredients. That's where all the delicious flavor is at...we got ours at the Vietnamese store so any Asian market should have these basic ingredients.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

araquel1013

Reviewed: Mar. 9, 2012

excellent soup! Although I think I'll put a little less sugar next time...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

danielle

Reviewed: Jan. 18, 2012

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

Was this review helpful? [ YES ]
0 users found this review helpful

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.

Was this review helpful? [ YES ]
3 users found this review helpful

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.

Was this review helpful? [ YES ]
1 user found this review helpful

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!

Was this review helpful? [ YES ]
1 user found this review helpful

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.

Was this review helpful? [ YES ]
1 user found this review helpful

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!

Was this review helpful? [ YES ]
2 users found this review helpful