Reviewed: Nov. 16, 2009

I am seriously impressed with this recipe. I stopped by my local Thai grocery after work this evening without a plan, grabbed some things I knew I could find a recipe for, hurried home and searched the internet for "curry, mushrooms, lemongrass" and this recipe is one of the first that popped up. I thought that using lime juice instead of kaffir lime would compromise the flavor, but it was just as fragrant! I omitted the spinach just because I didn't have any, and I replaced the green onions with a leek/shallot mixture, again because I did not have green onions. I also used bean string noodles instead of rice noodles, which you have to make sure you prepare according to the package and not follow the directions on this recipe as they are totally different noodles. Even with all the substitutions and omissions it was delicious! I've had plenty of authentic Thai lemongrass soups and this comes seriously close to authentic-tasting. I will definitely be making this again.

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povertyonwheels

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Reviewed: Nov. 11, 2009

this is really good, and surprisingly easy to make! next time i'm going to add more curry to it thought, i just needed a lil more kick to mine =)

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bre-ann

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Oct. 26, 2009

I love soup...I love curry. I LOVE this recipe...its honestly my current fave recipe.I also made a few small adjustments and it was still very flavorful. I used yellow curry powder and chile garlic paste. Did not have lemon grass..but will try it next time. I added some shrimp..and it was delish. I will be eating this whole pot of soup today, most likely! (oh and i felt a cold coming on...well, my head is clear and i sweat out something while eating..its a cure!)

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suze 44

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Reviewed: Oct. 8, 2009

This was quite tasty and everyone in our house enjoyed it...as well as our neighbors (we share recipes a lot!)

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Nanjee

Cooking Level: Expert

Living In: Minot, North Dakota, USA

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Reviewed: Sep. 29, 2009

I made this last night..it turned out sooo good! I felt like there were a lot of ingredients but it all adds to the flavor of it...I will definitely be making this again..and making double the amount above so I can have leftovers..I had a hard time finding the minced lemon grass so I substituted it for fresh lemongrass..which seemed to give it the same flavor...This is a definite A+ from me!

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runswitscissors

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Reviewed: Sep. 23, 2009

This is a wonderful recipe. I TOTALLY agree with Dranoel...if you like heat, this recipe is in need of some siracha chili sauce. But I didn't add it to the recipe, because it's just as easy to add to the soup at serving...a lot of people don't like super spicy. I made a few changes...I used 2 small diced shallots along with the garlic. I couldn't find fresh lemon grass at my local grocer, so I used a combination of pureed lemon grass out of the squeeze tube (which I sauteed with the garlic and shallot) and dried lemon grass, which I added as well with the broth. I didn't have any fresh mushrooms on hand, so I used a 1oz bag of dried porchini mushrooms. While the soup was simmering, I added shredded carrots, green beans, 1 chopped red bell pepper and 1 1/2 cup of shelled edamame beans. I used Light Coconut Milk. Instead of adding shrimp, I opted to keep this recipe vegetarian, and finished off with the fresh spinach and green onion. This one is a versatile soup - a KEEPER!

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Jstango1

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Reviewed: Sep. 1, 2009

No spicy heat! I added 1/2 tp of siracha/serving and replaced shrimp with tofu. Liked it a lot w/more heat. Th!is one's a keeper!

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Dranoel

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Reviewed: Aug. 26, 2009

Not even close to spicy. I think I tripled the curry paste to get a good thai "heat" out of the dish. Only used a can of chicken broth. Had both bok choy and spinach so I used both for that. Doubled the shrimp. Added a can of bamboo shoots instead of mushrooms. Left out the lemon grass since it wasn't on hand. Next time I will add some petite frozen peas to the mix for more texture and greens. Nice recipe though, very close flavor to what my Thai aunt makes!

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Brundle Fly

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Reviewed: Aug. 3, 2009

This is delicious, even with a few modifications I had to make. I used chicken instead of shrimp, frozen spinach instead of fresh, garlic powder instead of cloves, and left out the lemon grass. Even with all of these shortcuts, it was still delicious and reminded me of Noodles and Co.'s dish

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Em

Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 21, 2009

Excellent dish. I've been looking for a recipe to keep me out of Noodles and Co. and their Thai Curry Soup and this is almost exactly like it. Just added tomato wedges and fresh Asian basil and a squirt of sriracha sauce. Thanks for the recipe.

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treblat

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Reviewed: Jun. 14, 2009

Amazing - incredible - delicious - wow. This is my favorite recipe on this site so far, both for the fact that I followed it almost exactly and that it turned out incredibly like the 'authentic' versions I've had before. I can see this becoming a regular part of my routine. The best part is the fluidity with the veggies and meat. You can really change it up, but I would recommend keeping the base consistent. Thank you Kaeli!!!

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Noodles

Cooking Level: Intermediate

Home Town: South Lake Tahoe, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 30, 2009

Haven't tried it yet but it looks good. What on earth is "cilantro" though, and where do I get it? I've never heard of it. It would be nice if a description of strange and unusual ingredients were included. Also, what are "green onions"? Over here (I'm in London, GB) we have red onions and white onions. Never seen green onions before.

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Gregory

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Reviewed: Apr. 9, 2009

The whole family loves this recipe (even our 2 and 5 year old). Read another review and added tofu to the recipe and it turned out fabulous :) Perfect any time of the year.

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TIFFANDJEFF

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Reviewed: Mar. 22, 2009

This was really nice. I took the advice of many others and added tofu. I would add more than the amount of chicken required though. I also didn't add nearly the amount of spinach.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

Really flavorful, loved it! Omitted the lemongrass (hard to find here) and used frozen cooked shrimp, thawed and added during the last few minutes of cooking. Also used regular, not low-fat, coconut milk. I prepare rice noodles this way... Soak noodles in cold water for about 30 minutes to soften, drain and add to boiling water for 1-2 minutes until tender, drain. Other methods seem to make mushy noodles.

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Blancheskid

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Ogden, Utah, USA

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Reviewed: Jan. 14, 2009

This was such a hit with us, restaurant quality. My only negative is that it is somewhat expensive to buy all the ingredients. Will definitely make again!

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minivanmama

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Reviewed: Jan. 11, 2009

I added 2 more cups of broth, ~1 cup (before cooking) rice, more curry paste (green), some ground red pepper and omitted the mushrooms... and I'm pretty happy with the results! I think it would also be better without the meat (using tofu instead, or just none at all).

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Sean

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Reviewed: Dec. 18, 2008

I really wanted to love this recipe on a cold snowy night, but it was just OK. Hopefully it will taste better tomorrow.

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SUZANNSM

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Renton, Washington, USA

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Reviewed: Dec. 14, 2008

love recipe. i omit the shrimp and mushrooms, add shredded carrots and peanut sauce to the noodles. makes soup a little heartier. a favourite i make as often as a i can.

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Dorkenmorpher

Home Town: Merced, California, USA

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Reviewed: Nov. 29, 2008

Incredible recipe! I used brown rice instead of rice noodles (but only because it's what I had), green curry paste instead of red, brown sugar instead of white, and a pinch of red pepper flakes. You could easily serve it without rice or noodles for a wonderful appetizer soup, but is great as is for a dinner soup. I can't wait to serve it to guests!

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HabsFan1993

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