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Reviewed: Aug. 16, 2008

I tried this for a new way to use red curry paste. The pineapple was my favorite part about this recipe- adds a great sweet & spicy flavor to it. Like someone else already mentioned, I think it calls for too much rice, but other than that it was great. I made it vegetarian with tofu instead of the chicken, and I might try it with shrimp next time- very versatile!

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Reviewer:

E.J.G.

	Cooking Level: Intermediate Living In: Indianapolis, Indiana, USA
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Reviewed: May 13, 2008

I made it last night. The recipe was easy to follow, the ingredients were easy to find at my local grocer and it was that perfect combination of flavours. I've already shared the recipe with a few people. YUMMY!!!

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yumyum


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Reviewed: Mar. 17, 2008

This was excellent. It would be good with seafood, too. (I often order a soup called "Fusion" at a local Thai restaurant. It tastes somewhat like this, but is a little more red in color and is slightly sweeter.

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JLB1003


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Reviewed: Feb. 16, 2008

My kids LOVED this soup. It's got wonderful flavor - chicken, curry, pineapple, and coconut. I made it just as written, but I would suggest only adding about half the rice. It REALLY thickened up.

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Reviewer:

khmera


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Cambodian Chicken Soup

Reviewer:

E.J.G.

Reviewer:

yumyum

Reviewer:

JLB1003

Reviewer:

khmera