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Reviewed: Jun. 29, 2008

SoOooo Good!! Just as good as my favorite Thai restraunts coconut soup, IF NOT BETTER! Made it as written and it was FANTASTIC!

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ALFANN02

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: Jun. 17, 2008

This Was So GOOD! I Added Chicken Instead Of Shrimp (Let The Chunks Of Chicken Simmer In Chile Base For 30 Min, Then Let Simmer WIth Coconut Milk For 45 More Minutes So The Chicken Would Infuse WIth Flavor And Be Tender). Also Added Rice Noodles (I Suggest Boiling Them Separatly, Then Adding Them To A Bowl With The Soup Placed On Top- The Noodles Will Suck Up The Broth If You Add The Dried Noodles To Cook In The Soup.) So Good, Could Also Add Bean Sprouts Or Anything Else You Can Think Of!!!

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GQ55NY

	Cooking Level: Expert Home Town: Gilbert, Arizona, USA Living In: Scottsdale, Arizona, USA
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Reviewed: Apr. 3, 2008

The best soup I've ever made. My husband & I loved it. My daughter liked it, but was a bit too spicey for her.

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peggy


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Reviewed: Mar. 17, 2008

We love this soup! I added 1 chicken breast sliced thin in bitesize pieces while the soup was in the simmer because when we get this at our favorite Thai place, this is how they make it! We had never had shrimp in it before, but what a great addition! I did not use Shitake mushrooms because I had white mushrooms, but it would be fabulous. Can't add too much ginger so don't worry about the amount listed in the recipe. I grated it using a microplane. My other additions were galanga and dried red thai chilies 'cause HE likes it hot. I used about a tsp of the tube lemongrass (cause fresh is sometimes hard to find here in the"sticks".) I made the entire recipe and we ate most of it in one sitting. There's just enough for me for lunch today. (YAY!)

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Lori S.

	Cooking Level: Expert Home Town: Santa Clarita, California, USA Living In: Flagstaff, Arizona, USA
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Reviewed: Mar. 15, 2008

Fabulous recipe! flavor is spot on! heat is perfect! I swapped some fish for the shrimp, cut the amount of mushrooms and added some sliced onion, minced garlic, red pepper, and some edamame. served over a bit of Jasmine rice..MM!

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vera


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Reviewed: Mar. 12, 2008

This was wonderful! So rich and flavorful, and fairly easy to prepare. I could eat the delicious, rich broth by itself, but the shrimp and mushrooms add a wonderful flavor and texture. I followed the recipe exactly, except I used veg broth. Next time, I'll add either red pepper flakes or more curry paste to give it that Thai kick.

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KymInNM

	Cooking Level: Intermediate Home Town: Central Point, Oregon, USA Living In: Santa Fe, New Mexico, USA
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Reviewed: Jan. 27, 2008

I added lime leaves to give it more flavor and omitted the chicken to make it vegetarian. Pretty close to restaurant quality Tom Kha, but not quite there.

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MEREHUNTER

	Cooking Level: Intermediate Home Town: College Station, Texas, USA Living In: Edinburgh, Midlothian, Scotland, U.K.
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Reviewed: Dec. 30, 2007

Amazing! I just made this soup and am now thoroughly enjoying it! It was very easy to make, and there is plenty for leftovers for days, I'm sure!

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Reviewer:

Gabrielle


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Reviewed: Dec. 28, 2007

This is a most wonderful soup, that's full of flavor. Even my husband, who does not like curry flavor of any kind, raved about it. And, it's very easy to prepare. Yummmmmm.

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Tann's Girl

	Cooking Level: Intermediate Home Town: San Francisco, California, USA Living In: Reno, Nevada, USA
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Reviewed: Dec. 2, 2007

Very delicious soup. I substituted chicken for shrimp, and added in some red peppers and it was still great! Had a nice lingering warmth in the mouth.

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Marty


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Reviewed: Sep. 6, 2007

This is a VERY similar recipe to something I threw together off of the top of my head. I change things occasionally just by a little bit: I personally prefer a little more curry, so I increase that just by flavor. Anyone familiar with curry would know you add it to your liking. Also, I like to add those thin, translucent rice noodles? I can't remember the exact name, but if I don't feel like rice, those noodles cook so darn quickly and blend perfectly with the soup.

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Redly

	Cooking Level: Professional Living In: Phoenix, Arizona, USA
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Reviewed: Aug. 22, 2007

Yummy! I didn't add the salt because the taste was perfect. I want to try the cilantro sometime when my husband isn't so picky. Thanks for the recipe.

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BloodyMaryMorning

	Cooking Level: Expert Home Town: Waterloo, Iowa, USA Living In: Cedar Falls, Iowa, USA
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Reviewed: Aug. 13, 2007

Awesome, authentic soup! Tastes great over brown basmati rice with a ton of fresh cilantro on top. Very filling and tastes just as good the next day. This soup has so much flavor. I will make this one again and again!

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Reviewer:

Cole


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