This recipe is fantastic! I actually doubled the recipe so I can have left-overs for the entire week . I made the recipe exactly as it was written, but left a few ingredients out mainly due to the fact that I didn't have them on hand. I used extra virgin olive oil instead of peanut oil since my son has a nut allergy, and also left out the Fenugreek because my local farmers market did not have it in stock at the time of my visit, and also left out the Cayenne pepper since i had to make the recipe kid-friendly for my 2 young boys. I misread the recipe as 1TB of Curry as opposed to 1 tsp and was worried that the curry would be to overpowering but it was actually the right amount! My husband who is not a fan of curry (AT ALL) really enjoyed this soup. I never revealed to him that the soup had Curry in it otherwise he wouldn't have been as open to eat it! Keep in mind, the soup thickens up as you cook it, so i found myself having to add more water, and each time having to add a little more salt and tomato paste to get the flavors and color back to where it was. I may just follow what some other reviewers tried,which was to add chicken broth instead. The Cilantro really brightens up this dish and really pulls the whole soup together! It reminds me of something I've eaten at a very high end Thai restaurant in the SF Bay Area. I can't say enough about this dish! I highly recommend!!!!
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This recipe is fantastic! I actually doubled the recipe so I can have left-overs for the...