Reviewed: Apr. 10, 2009

Very good flavor. I scarfed down the whole thing in one night, could'nt stop!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2009

Delicious. Followed the recipe exactly and it turned out very tasty! Served it with the My Thai Chicken Wraps from this site to make a complete meal.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LINDSAY88

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2009

I would rate this a 5 star after the changes I made. My husband & I like our Thai food spicy, so I added 5 Tbsp of red curry, about 1 tsp or more of red pepper flakes and 1 tsp of cayenne pepper. I also added less then a 1/4 cup of chopped fresh Thai basil and about 8 Lime leaves. I didn't have any shrimp so I added cooked chicken instead. I didn't have any fresh shitake mushrooms so I added dried and put them in when the soup had to simmer for 15 minutes to soften them up. We served it over Basmati rice - it was excellent. Better then in a restaurant!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

happymom6

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2009

Fabulous! After eating some delicious soup at a well-known Thai restaurant in Atlanta, I wanted to try to duplicate it. None even came close until I tried this one. I had already roasted the chicken so I added both chicken and shrimp. The only problem is that I should have doubled the recipe! I also took the OP's suggestion and toasted the rice. This was a fantastic way to serve it. Even one family member who is not fond of Thai food loved this soup. Thank you for adding this recipe. It will go into my files under Favorites!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Susancooks

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2009

Yum! Per other reviewers, I cut the coconut milk down to 1.5 cans and doubled the red curry paste and added tofu and bean sprouts. A great meal. I'd double the recipe next time as well, I used this as a main course for four people and we ate every last drop - next time, I'd like some leftovers!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

g.a.

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2009

Excellent ... Husband normally does not like soup.. loved it and made it for an office lunch....

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Woozle

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2009

Good! I ended up only using 2 cans of coconut milk after tasting the broth - we like it strong and spicy. I also added bamboo shoots, yum. Thanks for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2009

This is by far the best Thai Coconut Soup I've ever tried. I used dried shitake mushrooms rehydrated of course and added 3/4 teaspoon of salt at the end. Also threw in a can of small shrimp, as I was making tempura battered shrimp too. This recipe makes alot, but you won't regret it-OMG,it's unbelivable!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jaden

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2009

Awesome!! I am so happy to know the secret of making this absolutely fantastic soup. I didn't even have the lemon grass (I used the paste) or fresh ginger (I used powdered) and it still turned out better than any restaurant that I have tried!! Because we have a vegetarian in the family, I just sauteed the shrimp and added to individual bowls.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KCOMFORT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2009

This was wonderful. My husband said it was "restaurant quality". I left out the lemongrass because I couldn't find any, but it was delicious just the same. Thank you so much for the great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PamN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2009

I'm a culinary novice who likes to try out new recipes. I made this recipe tonight and my fiance and I loved it! It was easy to make and very flavorful. But: 1) I used curry powder instead of red curry paste... I live in Los Angeles and went to 3 grocery stores (one of them an Asian market), and no luck!! It was still great, but I'll try Whole Foods for the paste next time. 2) I used 2 cans of light coconut milk. 3) There was about 1/3 too many mushrooms! 4) We weren't fans of the crunch, so next time I'll cut the lemongrass in larger chunks and strain them out. All in all, great recipe, I can't wait to try it with red curry paste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Emily

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2009

This is a winner of a recipe that I've relied on a few times now! So easy, and makes for a REALLY tasty soup. I pretty much follow the recipe closely except for a few alterations. I've left out lemongrass for no reason other than I haven't felt like buying it (I've only found it in huge quantities in the store so far). I have made this with chicken, tofu, and snow peas instead of shrimp/mushroom. I also only use 2 cans of light coconut milk because the first time I made this, that's all I had on hand, but I've stuck to it since because I feel any more would make the soup too bland for me. I like a heavily flavored soup so I had a little extra of all the seasonings, especially the curry paste-- 2 teaspoons just does not cut it for me and my boyfriend. But overall, thank you for showing me how to make an AWESOME soup. I'm sure I will make this again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lauren

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2009

MM MM Delicious!! I made this almost exactly as written except for a doubled the amount of curry paste that the recipe called for. I also used regular mushrooms since I did not have shitake. Also I read on a different recipe--typically you don't eat the lemon grass it's for flavor and smell. I cut the stalk in big enough chunks so they could easily be avoided. =) Really unique flavor!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shibbygibby7

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2008

WOW! This recipe will save me $$ fulfilled my Thai cravings! Restaurant quality. I made it vegan with veggie broth and vegetarian fish sauce. Left out the shrimp and added extra mushrooms and cubes of tofu. Mixed in mung bean noodles for a hearty soup! Used lots of cilantro and sprinkled with crushed red peppers.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jane Dough

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Kansas City, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2008

I'm the one that submitted this recipe and I just wanted to add a little note: If you can't find lemongrass, most stores carry lemongrass paste. It's not as good as fresh lemongrass, but at least you will get some of the flavor. Also, I've discovered that adding basmati rice that is a little toasted or crispy adds another really great element to this soup. One more thing, my recipe calls for minced lemongrass because we like the texture and crunch of it. However, some people might not, so you can just put the whole stalks in a take them out when ready to eat. Thanks for all the great reviews!

Was this review helpful? [ YES ]
36 users found this review helpful

Reviewer:

Jessica

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2008

This soup ie exceptional. I made it for a thai themed dinner, and it was a huge hit. I reduced the red curry sauce to 1 tsp. because we all have kids. It still had a nice kick (i'd maybe reduce it to 1/2 so the kids could enjoy more) We all absolutely loved it! And it's easier than I thought it would be to make.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

yasuzie

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2008

GREAT! I used shrimp instead of chicken and didn't add the cilantro as I don't like the flavor, but my family of four gobbled it up! I'm planning on making it again this week!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aclements25

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2008

I have been looking for a good recipe for this soup, and this one made the cut!!! I made a few changes, i doubled the curry paste, just because i like it a little more spicy and i added potato chunks and quartered onions, because that is the way our local resturant makes it. Fantastic!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

FUNNYFARM319

Cooking Level: Expert

Home Town: Cedar Hill, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2008

I'm sorry, but I thought this was rather bland when compared to my favorite local Thai restaurant's recipe. I won't be making it again. Thank you for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NATALIESHD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2008

Very good. I added some tofu, and it was very nice. Couldn't find lemongrass ANYWHERE, and it definitely was missing something. Later found some at a specialty store, will use it next time.. and there WILL be a next time!

Was this review helpful? [ YES ]
0 users found this review helpful