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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Reviewed: Nov. 18, 2008

This is very good with firm tofu. I used 3 cloves of garlic, 1 tablespoon of grated ginger, 3 oz shiitake mushrooms, and about 6 oz spinach. Since I wasn't able to find yellow curry paste, I used curry powder and tweaked the spices until it tasted right. Also good with rice instead of noodles (both are good). This is a new favorite of ours. Thanks!!

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Oct. 30, 2008

I just made it with Tofu instead of chicken. It was the best soup I've had. Since we are vegetarian I used vegetable stock. Did not have red curry so used green curry paste. Added thai basil instead of spinach. Omitted soy sauce. Thanks for the great recipe. We will be making this for years to come.

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senuri

Cooking Level: Intermediate

Home Town: Colombo, Western, Sri Lanka

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Reviewed: Jul. 17, 2008

Excellent soup. Easy to make.

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Sourz

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Reviewed: Jul. 16, 2008

AWESOME! We had green curry instead of red...very spicy and delicious.

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margsmil

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Reviewed: Jun. 7, 2008

Made this tonight (yeah, it's June but freezing here in Seattle). This soup was so good I couldn't stop eating it. Thanks for ruining my diet. LOL!

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FATKITTY68

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 7, 2008

I love this soup! I've made it several times and don't really change many things. I do like it with a little more heat so sometimes I add different types of curry and different proteins. The basic recipe is great though.

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cookindude

Cooking Level: Expert

Living In: Fort Lauderdale, Florida, USA

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Reviewed: May 12, 2008

This was fairly easy to make, but it didn't have exactly the flavor punch I was looking for. It did get a little tastier the next day. It was still sort of spicy hot, yet bland. Maybe I should have used regular coconut milk, instead of the light version? Will keep tinkering with this to get the flavor I amk looking for.

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Heather

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Reviewed: Apr. 14, 2008

As written, I thought it was really flavorless, and so I tweaked it alot (more lime, some fish sauce, red pepper flakes, a TON more red paste). Also, I hate the texture of rice noodles so I used broken up angel hair pasta. Husband wasn't keen on the spinach either. This was ok but I wouldn't make it again. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 7, 2008

I followed the recipe exactly and this soup was excellent! the only thing I would change would be to add more mushrooms.

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stella343

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Reviewed: Apr. 2, 2008

I made this soup with tofu instead of shrimp and omitted the cilantro. It was just ok. I was a little disappointed actually because it sounded so good and the reviews were great. It may have been the red curry I used - I know it makes a difference. I just bought the first one I could find at the grocery store... I don't think I'll make this again.

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melody-anne

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2008

I added wedges of red onion and tomato. I left out the cilantro. I wanted it to taste like the thai curry soup at noodles and company. I think I succeeded.

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Sunnybrook311

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Reviewed: Feb. 8, 2008

I love this soup!!! I usually only make vegetarian soups though so i exclude the shrimp from the pot. I make this every time my boyfriend travels for work, and I eat it all week long. It's a great thing to come home and look forward to.

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Soup Master

Cooking Level: Intermediate

Home Town: Caro, Michigan, USA

Living In: Justice, Illinois, USA

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Reviewed: Jan. 26, 2008

LOVED IT! My husband must have said 10 times how much he loved this soup while he was eating it. I followed the recipe exactly as written except I didn't use the cilantro (not a fan, at all.) Otherwise, I wouldn't change a thing. If you like your curries on the HOT side, you may want to add some red pepper flakes. The great thing about this soup is it's a meal all by itself. And it's somewhat healthy so you don't feel guilty eating a large bowl of it. Try this one, you will not be disappointed!!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 24, 2008

AWESOME! There are NO Thai restaurants around here and we miss curry soup... this turned out sooo good. I didn't have baby spinach, could only find green curry paste, used veggie broth and tofu to make it vegetarian and added a bit more coconut milk. Thought it was too salty when I first tasted it, but when the noodles are added it is PERFECT! Such a good recipe, my husband and I loved it. Thanks!

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HONEYBEE41

Cooking Level: Intermediate

Home Town: Alamogordo, New Mexico, USA

Living In: Ilmenau, Thüringen, Germany

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Reviewed: Jan. 22, 2008

Very interesting soup. It's definitely a soup for spinach-lovers. The only two substitutions I made were rice for the rice noodles, and a chicken breast cut up in bite-sized pieces, in place of the shrimp. I used mild red curry paste, but you may want to spice it up a bit. Found a 3 oz. frozen container of chopped lemon grass (also called "Sa Bam") at an oriental food store for about $1.50 .

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Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jan. 21, 2008

This was really good. I used chicken and different veggies for my personal taste. I like that you can easily substitute what you like. I will make it a little spicier next time, too.

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