When we visited Thailand in April, this was my favorite dish, so upon my return home, I looked for the recipe with the best reviews. I was truly grateful for finding a good recipe & I made it according to the recipe, except I used oyster mushrooms instead (I had it in a local thai restaurant not in Thailand with regular mushrooms and they are too strong...in Thailand it was always the oyster mushroom). Two changes I would make according to what we ate consistently in the Bangkok & Krabi regions of Thailand & we even cooked this ourselves at the Smart Cook Thailand cooking school in Krabi. 1) Use oyster mushrooms, they have a milder flavor, this is what you find in Thailand. 2) Don't use so much lime juice, if any at all. When we cooked it, we used the lime leaves, no lime juice & none of the places we ate this in Thailand tasted this limey! Obviously, if you don't have the lime leaves (which according to the Thai are a critical ingredient! you should zest some lime or use a little lime juice to get just a hint of the flavor, but the soup shouldn't taste like lime coconut) I have noticed, however, in local restaurants it will be called coconut lime soup...maybe this is limier & not the same as what we were eating in Thailand, but all other ingredients were the same. Also, in Thailand, they leave all the lemongrass, ginger, lime leaves in & you pick them out when you eat it! Thank you for a great recipe to start off with!

A few reviewers suggested adding some chicken broth to lighten it up and I did the same. I shopped a food market where I could find the items. Threw some spinach in at the end and served over cellophane noodles. Yum.

pretty good soup. i wasn't wowed. i might try it again and fiddle with the proportions of the ingredients

This soup was WONDERFUL, I did use the Red Thai Curry paste instead of curry powder. Also added choppe broc, sliced red onions, and chopped tomatos because I just love extra vegies!

This was awesome. I used lime zest since I had no kaffir lime leaves, and subbbed chicken for the shrimp ( as that is what the Thai restaurant I first had this at used...) Topped it with chopped cilantro. Wonderful!

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.

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.

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

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

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.