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.

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.

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..

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

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.

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.

Wonderful recipe!

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).

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...

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.

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.

A lot of work, but well worth it. Very tasty soup.

Instead of Potatoes, i added cauliflower and the curry tasted sooo good!

I LOVE vietnamese food, but I wasn't really impressed with this as a soup, but when I added some rice noodles (rice stick) it made a great noodle dish.

this was so fun to make! i had to go to special stores to get the lemongrass.

I used lite coconut milk and red, orange, and green peppers and it came out amazing!

This is the best vietnamese style soup I've ever had! It is better than anything I've had in a restaurant. I couldn't find whole lemon grass stalks so I used frozen chopped lemon grass instead ( about 1 1/2 tablespoons). I also don't much like cilantro so I skippped that and the bean sprouts.I couldn't find a vietnamese style curry powder so I used an oriental fish and vegetable curry powder I bought at my asian grocery store. I froze the tofu for 72 hours before using it, pressed it to eliminate the excess water, and deep fried it to give it a very chewy texture and to prevent it from falling apart in the soup. I also added a few tablespoons of starch to the soup to thicken it a bit. It is fabulous served over brown rice vermicceli. Enjoy, I know I did!