Reviewed: May 19, 2012

This was absolutely amazing! Loved it!!

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Reviewer:

Gordita

Cooking Level: Intermediate

Home Town: Guanajuato, Guanajuato, Mexico

Reviewed: Apr. 26, 2012

Overall, the soup is very tasty. However, I really had to tweak the recipie as it was not perfect as is. First, the amount of fresh baby spinach is way too much (for my family). I used a 5 oz. plastic package of baby spinach leaves and we were all still overwhelmed (even after they cooked down). Next time I will just use 2 oz or a couple handfuls. Second, I added way more red curry paste, otherwise it was not at all spicy and the coconut was overwhelming. I bought Thai Kitchen red curry paste (all I could find in my rural area), and ended up using tablespoons instead of teaspoons - and it was still on the milder side. The red curry paste really gives it a comfortable feeling reminiscent of a creamy tomato soup - but it is still so unfamiliar you keep going back for another spoonful. I added a cup of sliced mushrooms, and a cup of shrimp - so good. And put in a sliced tomato at the end just before serving. I thought the green onions on top gave it a real restaurant feel/quality. My husband loved that added touch. Excellent and thank you!!!

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Reviewer:

SubmissiveHeart

Reviewed: Apr. 15, 2012

Family and 2 year old loved it as is. Very good addition with the spinach.

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Reviewer:

BCOUPAR

Reviewed: Apr. 5, 2012

This recipe was a great base! I used chicken thighs instead of shrimp and subbed red pepper for the mushrooms. I also used the other Thai Curry Soup recipe on this site as a guide for adding fish sauce & brown sugar instead of the soy sauce and white sugar. We loved it - definitely will make again!

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Reviewer:

S. Quinn

Reviewed: Mar. 10, 2012

Delicious! Next time I'd leave out the spinach, gave a slightly bitter taste. And add more mushrooms.

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Reviewer:

namastesd25

Reviewed: Feb. 23, 2012

An outstanding recipe, Kaeli! I loved this spicy, flavorful, comforting soup. Absolutely delicious. I prepared as written, with a couple of small exceptions. I added a 1/2 tablespoon more red curry, and added about a cup extra chicken broth, and cheated by adding super fine rice noodles directly into the pot at the end of cooking. Only change I will make to this next time is to use a 6 oz bag of spinach instead of a 10, love the stuff but want to taste more of that delicious broth! Thanks for sharing your recipe with us, this is exceptional.

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Reviewer:

Saveur631

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Jan. 10, 2012

I thought the green onions were not necessary, rather I used fresh cilantro and a lime wedge and mung bean sprouts to garnish. I also left out the mushrooms and spinach as they didn't make sense to me. I substituted carrots. It's a great base for your own version. I found the lemon grass to be like eating wood, I was confused when the recipe called for minced lemon grass, normally I just split my lemon grass 3/4 of the way down the stalk to I can remove it after the dish is cooked much like a bay leaf.

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Reviewer:

Amelia regehr

Reviewed: Jan. 8, 2012

We loved this soup! Thank you Kaeli!

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Reviewer:

Anne Murphy

Cooking Level: Intermediate

Home Town: Cape Cod, Massachusetts, USA

Living In: Vancouver, Washington, USA

Reviewed: Jan. 6, 2012

My fiance and I love this. We have made it four times in the last 2 weeks. WE're all about the soup part of it so we added 2 cans of coconut milk. We also like it spicy so we kept adding the red curry paste until it got there. You can use this with shrimp or tofu. Delicious soup!

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Reviewer:

onbono

Reviewed: Dec. 20, 2011

AWESOME! Just like Noodles and Company! I left out lemon grass and cilantro and added tomato and red onion like other review. I cooked the onion during the 20 minute simmer and add the tomato at the end so it was cold.

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