Reviewed: Aug. 16, 2009

I had chosen this recipe because of the good ratings but was not pleased. I followed directions completely and it didn't turn out like the Thai restaurant. It tasted too much like peanut butter. My whole family disliked it and we ended up pouring it out.

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Reviewer:

Bella

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Reviewed: Jan. 20, 2009

Very good, and VERY rich!

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Matthew Perrett

Cooking Level: Intermediate

Living In: Pacifica, California, USA

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Reviewed: Jan. 2, 2009

A very good recipe, especially if you are craving something a little bit different. Made a few tweaks to give it some extra Thai zing. Added some cilantro, 1/2 cup of plain yogurt and cooked rice noodles. The end result was very delicious!

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Nichole

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

This was delicious! I wasn't sure which kind of curry powder to us, so I used 1 tablespoon of hot and 1 of sweet and it balanced the flavors nicely. Don't forget the handful of chopped peanuts for garnish - it was a really nice addition!

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Melbalou

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 26, 2008

Fabulous recipe! I followed it almost exactly, with just a few changes for health purposes, and it was great. Nutrition info for this is very high in sodium, fat, and cholesterol, but I use reduced sodium chicken bouillon and light coconut milk, as well as Smart Balance as opposed to butter. Easy ways to make this soup healthier without cutting out on taste. Will definitely be making this recipe again!

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Stephanie

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2008

This was really nice, velvety smooth with a strong curry and peanut flavor. I increased the recipe by 50% to feed the starving Byrdboys. It didn't turn out as thick or sweet as I wanted, so I added a little sugar and some cornstarch mixed with coconut milk near the end. Garnished with peanuts & chopped cilatro. Mixed leftovers with cooked chopped chicken - awesome. Thanks Jennifer!

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