When we visited Thailand in April, this was my favorite dish, so upon my return home, I looked for the recipe with the best reviews. I was truly grateful for finding a good recipe & I made it according to the recipe, except I used oyster mushrooms instead (I had it in a local thai restaurant not in Thailand with regular mushrooms and they are too strong...in Thailand it was always the oyster mushroom). Two changes I would make according to what we ate consistently in the Bangkok & Krabi regions of Thailand & we even cooked this ourselves at the Smart Cook Thailand cooking school in Krabi. 1) Use oyster mushrooms, they have a milder flavor, this is what you find in Thailand. 2) Don't use so much lime juice, if any at all. When we cooked it, we used the lime leaves, no lime juice & none of the places we ate this in Thailand tasted this limey! Obviously, if you don't have the lime leaves (which according to the Thai are a critical ingredient! you should zest some lime or use a little lime juice to get just a hint of the flavor, but the soup shouldn't taste like lime coconut) I have noticed, however, in local restaurants it will be called coconut lime soup...maybe this is limier & not the same as what we were eating in Thailand, but all other ingredients were the same. Also, in Thailand, they leave all the lemongrass, ginger, lime leaves in & you pick them out when you eat it! Thank you for a great recipe to start off with!

This made great naan! I used my breadmaker for the dough...putting warm water & yeast in the bottom, then the sugar, milk, egg, flour & salt on top. I had no trouble getting the nice little bubbles..but found I got more when I pressed them by hand rather than using a rolling pin...you do have to make sure to press them pretty thin. I fried in coconut oil instead of butter...mmmmm.... My family loves it with the butter chicken recipe on here, too!