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The Best Thai Coconut Soup

Reviewed: Feb. 16, 2010
Fantastic soup! I tweaked the recipe slightly and I think I enjoyed it even more: I used only 1 can of coconut milk to make the red curry flavor stand out more; couldn't find lemon grass but added bamboo shutes, red pepper, and green onion for nice flavor and texture and also tried the recipe with chicken instead of shrimp. If you decide to go with chicken, simply pan fry thinly sliced pieces of chicken breast and add to the pot at the same point where the recipe calls for the shrimp. For a more Vietnamese "pho type" dish I poured the soup over 1 cup of cooked vermicelli rice noodles and then topped with fresh cilantro and bean sprouts for added crunch. This dish tastes even better the next day! Check out my photos and happy souping!
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