Great soup! I used 2 potato and 1 rutabaga. The store I shop at did not have lime leaves, still wonderful.

I made this 2 nights ago..and it's the 3rd time making it! Very flavorful!

This soup was so tasty. It was mad hot though...so I will cut the hot ingredients in half next time. Also, I made it with half of the liquid, and it was still more soupy than stewey.

I made this for my boyfriend who had been missing this soup since he left home...the first bite he took was worth all the effort it took to find the ingredients! He LOVED it and said it was exactly right (although I looked at it and wondered if it was suppose to be that color - rest assured, it is!). I didn't have a few of the ingredients, fresh ginger root, lemon grass, etc. and it still turned out great. Thanks for the recipe, we will be using it again!

Recipe is almost like momma's...Quick tips: I usually don't have time so I use chicken breasts instead of whole chicken and red curry paste instead of the powder. I am curious about what other veggies people put in their pot. We use: Potatoes, carrots, onions, eggplants, green peas or fresh snap beans. Lemongrass is a must!!!!!

This was great! Very flavorful and a tad bit spicy. I'm Vietnamese and it was about as good as my mom's. However, I did make some changes to make it more like hers. I didn't have lemon grass stalk so I took another user's suggestion and used 1 tbsp of minced lemon grass. I left out the green bell pepper, lime leaves, bay leaf and cilantro. I did however added sweet potatoes like my mom. By the way, you are going to need a HUGE pot. I had to use two 6qt stockpot to accommodate everything.

this is awesome!!!!!!!!!! I do cut back on the red pepper flakes (like 1/2 tsp.)...the fish sauce smells awful in the bottle, but doesn't make the soup taste fishy at all...the cilantro is a perfect touch at the end. Excellent reheated the next couple of days too. 3-23-07 update...don't substitute LIGHT coconut milk for the regular....yuck....makes it too thin!

This recipe was awfully labor intensive... It seems a lot easier just to cook the chicken straight in the broth and cut the time in half. It was good though.

This was alright. I was expecting a lot more flavor with all of the ingredients. Just a fancy/spicy chicken soup. Makes a lot too!

Very nice recipe:) Thanks for sharing:)

In Vietnam people don't put bell pepper (or so called sweet pepper or Da Lat papper in Vietnamese), carrot and ginger in the curry. However, you can customize the dish and add many vegetable as you want but this will make it look more like the curry dishes of other countries.

I made this with "easy naan" and it was an awesome & easy side to this flavorful soup. Although that means I inappropriately mixed Indian bread with Vietnamese style soup - naan is often eaten with curries and I think they are delish together. The lady at the Asian food store told me that lime leaves are tough to find anywhere in the country right now because of the Korean economy, but this soup was fine without them.

This was sooo good. I'm Vietnamese and I've been craving my mom's curry ever since I've moved away from home. Needless to say, this was just like Mom's [don't tell her I said that]! Some additions and substitutions I made to the recipe: instead of lime leaves, I used fresh basil - makes all the difference. No stalks of lemon grass, but I did have chopped lemon grass, added about a tablespoon. For the reviewer who wondered why he/she couldn't eat the lemongrass - that's because stalks are not supposed to be eaten. It's there for flavoring, just like the bay leaf. When chopped finely, the lemon grass isn't as hardy as you chew all the other goodness. Also added a little bit more red peper flakes for an extra kick. Everything turned out so great that I brought some in to work for a buddy and he loved it also. Thanks, Billy!

The flavor of this soup is really good. I used all of the ingredients in the recipe, except for the lime leaves. I don't know about the lemon grass. I bought two stalks, cut them into small pieces, and it was like little pieces of straw floating around in the soup. They were inedible. What did I do wrong? Other than that, the soup was pretty good.

This is by far the best thing I've made all year!! Bill, yer the bomb! I didn't find any lime leaves, and I used 3 chicken breasts left over from a slow cooker chicken curry recipe. I didn't have any onions so I used about 1/8 c. of minced onion. I used the Madras curry.(which is nothing like Garam Marasala, an indian blend of spice) Thanks so much for sharing.

I cannot say enough good things about this recipe. It was simple, flavorful, filling! My friend and I ate the WHOLE batch in one sitting, except for a bowlful we were too stuffed to eat.. which turned into a pea-soup consistency the next day, and was even spicier. I thought it excelled the next day, however I'm not sure a batch will ever make it that long in my house. No lime leaves to be found here, but the flavor depth sure did not suffer. For more stewy consistency, just cook the potatoes longer, don't worry about decreasing the liquids.

This was absolutely divine! I followed the recipe exactly (except for using light coconut milk) and it was perfect. When I have this at a Vietnamese restaurant, it's always served with French bread, which tastes great dipped in the broth.

WOW! This soup is excellent! The fresh ginger, lime leaves and lemon grass really compliment the curry and give it that "South East Asia" flavor. It is a lot of work chopping everything up, but if you don't, you'll never get to experience the pure wonder and joy of fresh curry. I went overboard and threw on a handful of fresh bean sprouts as a garnish. This recipe has become my new and final favorite.