Thai Curry Soup
Overall, the soup is very tasty. However, I really had to tweak the recipie as it was not perfect as is. First, the amount of fresh baby spinach is way too much (for my family). I used a 5 oz. plastic package of baby spinach leaves and we were all still overwhelmed (even after they cooked down). Next time I will just use 2 oz or a couple handfuls.
Second, I added way more red curry paste, otherwise it was not at all spicy and the coconut was overwhelming. I bought Thai Kitchen red curry paste (all I could find in my rural area), and ended up using tablespoons instead of teaspoons - and it was still on the milder side. The red curry paste really gives it a comfortable feeling reminiscent of a creamy tomato soup - but it is still so unfamiliar you keep going back for another spoonful.
I added a cup of sliced mushrooms, and a cup of shrimp - so good. And put in a sliced tomato at the end just before serving. I thought the green onions on top gave it a real restaurant feel/quality. My husband loved that added touch.
Excellent and thank you!!!
1 user found this review helpful
Apr. 26, 2012