Really, really good. I was surprised to find it tasted just like restaurant Thai soups I've enjoyed in the past! I added about double the red curry paste (I used Thai Kitchen and I find their brand has very weak flavours) and I added Thai Basil, green onion and tofu. I also used half the amount of mushrooms. While it was cooking I added the herbs and reserved some for garnishing. This added a nice depth of flavour to the soup! Great recipe!
Also I used this advice from about.com on cooking with lemongrass
Simply cut the yellow stalk into 2-3 inch lengths. Then “bruise” these sections by bending them several times. You can also create superficial cuts along these sections with your knife, which will help release the lemon flavour. Add these bruised stalks to your soup or curry. When serving, remove the lemongrass pieces, or ask your guests to set them aside as they eat.
Was this review helpful?
0 users found this review helpful
Really, really good. I was surprised to find it tasted just like restaurant Thai soups I've...