Reviewed: May 16, 2012

used green curry paste (store didn't have red) and added rice noodles. This was yummy!

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Reviewer:

Jill Elliott

Cooking Level: Expert

Reviewed: Sep. 8, 2011

I made this soup with oyster sauce instead of fish sauce. It still came out delicious. The red curry and the coconut milk taste great together. Yummo!

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3 users found this review helpful

Reviewer:

eporteus

Reviewed: Oct. 16, 2010

This was yummy. We will definitely have it again. Changes required: couldn't locate the agave nectar, but it really seemed to lack nothing! Used lime juice, but no lime garnish. Otherwise, made it as written.

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7 users found this review helpful

Reviewer:

BarbaraB

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Yucca Valley, California, USA

Reviewed: Mar. 2, 2010

I was craving some Thai soup, and had some chicken broth and chicken made up from earlier in the week. This was easy and tasty ... I didn't have broccoli so just used some fresh asparagus. Served with rice, it really hit the spot! (But I still have to find out what agave nectar is ...)

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6 users found this review helpful

Reviewer:

daf

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 18, 2010

Great Recipe, add more red curry paste for more flavour and add sesame oil instead of grapeseed, less though. Squeeze in real lime and add thai basil if you can find it and/or kaffir lime leaves (these keep well in the freezer). Another name for this is Tom Ka Gai soup.Very yummy! I like to use mushrooms, lemongrass and onions instead of broccoli making it more of a Tom Ka Gain soup. Also for gluten free makes sure you check the chicken stock you use as most commercial stocks are NOT gluten free!

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28 users found this review helpful