Reviewed: Sep. 4, 2009

This turned out with OK flavour, but was very watery, not very creamy. It needs quite a dose of salt. Probably wouldn't make it again.

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LKoko

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Reviewed: Jun. 14, 2009

this recipe needs a bit of modification.. i'm use to the chicken curry soup but since this is vegetarian i thought it was okay. my mom told me the curry powder i used was "bad" i can't tell the difference.. there were so many selections in the stores.. oriental/indian/spicy/super spicy/mild +100 plus, no kidding there was a whole ISLE just for curry powder/paste. i used the indian kind because there was alot of them i figured the demand for that product must be high.. and also the soup needs alot of salt!!! the veggies came out great though. i ate all the potatoes and carrots!!

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msgiang

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Reviewed: Jun. 8, 2009

I made this into chicken curry soup because I had a couple of chicken breast to use up. I just added the chicken when I was sauteing the onions and I subbed chicken stock for vegetable stock. It has a great curry flavor. I will make two changes for next time. I will add the red and green peppers later in the process, probably just before the potatoes and I will cut the stock and water in half to make it thicker. I like soups like this closer to the consistancy of stew than soup, but that is just my preference. This soup was awesome with some cooked jasmine rice add in to the bowl.

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Bud W

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Apr. 10, 2009

This was a delicious, flavorful soup/stew with just a couple of small changes. I added an extra tablespoon of curry powder, subbed fresh green beans for the mushrooms and used light coconut milk. Once the soup was cooked, I also added the juice from a whole lime rather than the lime leaves. The bean sprouts added some nice crunch.

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ChileDog

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Mission Viejo, California, USA

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Reviewed: Feb. 20, 2009

This recipe was very good, but didn't turn out like I had hoped. I think that I need to find a better curry powder and I would thoroughly enjoy this recipe.

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Allison

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Reviewed: Jan. 17, 2009

One of my favorite soups so far this winter! I added crushed coriander seed and mustard seed to the first step, used Madras curry and a whole dried hot pepper, added red bell pepper with the green one and used new red potatoes. I don't have tofu and can't find lemon grass or lime leaves around here so used the zest of one lemon and a lime. Also no sprouts (wish I had some though!) I WILL be making this again!!! Delicious!

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SquareKari

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Reviewed: Jan. 11, 2009

Wowie - this is fantastic! I made the recipe pretty much as stated, except added a little bit of vermicelli pasta at the end and added dried red chilis (4 - I like it hot!) for the pepper flakes. Also subbed a can of mock duck for the tofu. Amazing flavor!

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Colleen

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Reviewed: Dec. 29, 2008

great recipe! one you can work off of and play with. Instead of mushrooms we used green beans, and for potatoes, we used sweet potatoes and Japanese yams, and basil instead of cilantro. it was delicious! will definitely make again.

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Mrs. Julie

Cooking Level: Intermediate

Home Town: Waltham, Massachusetts, USA

Living In: Lowell, Massachusetts, USA

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Reviewed: Dec. 28, 2008

It was really good. I substituted cauliflower for mushrooms due to a guest's preference, and added Vietnamese Rice Stick noodles. It got rave reviews despite me accidentally dumping a ton of red pepper on and having to scoop it out as best I could, and will be made again.

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ucgoldenbears

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Reviewed: Feb. 25, 2008

The kaffir lime leaves, lemon grass and fish sauce really gives this a truly authentic taste. I am not vegetarian, so I put in almost a whole boiled chicken to my soup stock and did not purchase fried tofu or fry the tofu. I cut fresh tofu into little cubes (about 1/4 of an inch)- like little cubes of cheese. Yummy. This is such a comforting and easy soup and the modifications are endless.

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Mom of three

Cooking Level: Expert

Home Town: Marion, South Carolina, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 24, 2008

This was deeeelicious! However, I found the tofu frying process to be a pain. I will certainly make this again, but I'll leave out the tofu. The potatos give it plenty of texture.

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blue tuberosa

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Reviewed: Feb. 5, 2008

WUW!!! Maybe the ingredients are slightly different over here in the UK - red pepper flakes (I used chilli flakes?) etc.... but this blew my head off, made my eye-lids sweat! Superb :) I used the 2xtblsp curry powder, 2xtblspn red thai paste suggestion. Nice and quick to make... I didn't have mushrooms so ignored that bit.. but in total the preparation time was about 25 mins, including frying the tofu. Left it to simmer for around 45mins. Stonking recipe for those who like it hot. Cut out the chilli flakes if want to keep your lips..

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tip

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Reviewed: Nov. 8, 2007

I either read the wrong recipe or the other reviewers and I have extremely opposite tastes. There are so many problems with the soup I'm not sure where to start but the most obvious seems to be with the amount of curry powder. Even with the water, broth and coconut milk the stock just tastes chalky and the coconut flavour is entirely lost. If I make this again it will involve some major changes.

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dannnielle

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2007

this was not good for me. It was watery and the green peppers and mushrooms were just weird in it.

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coralee

Cooking Level: Intermediate

Home Town: Courtice, Ontario, Canada

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Reviewed: Oct. 15, 2007

This didn't blow me away but I would still recommend making. I left out the potates and carrots and used chicken instead of tofu. I'm freezing the remainder so I'm sure it will be even better the second time around.

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ATORMEY

Cooking Level: Intermediate

Home Town: Dermott, Arkansas, USA

Living In: Chester Springs, Pennsylvania, USA

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Reviewed: Oct. 3, 2007

Wonderful recipe!

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Heidi

Cooking Level: Expert

Living In: Reno, Nevada, USA

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Reviewed: Nov. 9, 2006

This is very good, I have made it several times. If you can find it, don't skimp on the lemongrass, I found this too be the best thing about the soup. I did add the vegetarian fish sauce, but I think it would be just as good without, and this is a weird ingredient to find (Mine was mushroom based).

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Hut

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Reviewed: Sep. 12, 2006

This is mine and my girlfriend's and my sister's favorite soup ever. I can't begin to explain. Just make it and eat it. And it's so healthy... and on and on...

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Beelzien

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Reviewed: Aug. 3, 2006

This was a wonderful and complex soup, very forgiving of the substitutions I made. I used a combination of Maharajah and Thai curry powders, used the zest of one lime for the Kaffir lime leaves, added soy sauce instead of fish sauce, added about a tablespoon of sugar, and added a chile pepper instead of the red pepper flakes.

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val_squared

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2006

We loved this! I left out the mushrooms, substituted 2 large cubed sweet potatoes for the regular potatoes, and added a handful of curry leaves. Also I didn't fry the tofu, I used firm tofu diced into small cubes. We couldn't stop eating it! Great the next day reheated too.

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