My family loved this recipe! I doubled the recipe to freeze the left overs (works great by the way). The first thing I did was use chicken instead of shrimp and mushrooms. I put three breasts whole in to cook and soak up the flavor. Second I let this simmer slow and low for about 3-4 hrs to really set the flavors. You don't have to do this but the chicken starts to fall apart and it really brings out the spices. I tried stalk lemongrass and tube lemongrass the different times I made this, and I find the tube adds more flavor. But if texture is what you are looking for then you might want to go with stalk. My family also really likes heat so I added 1-2 tsp extra of curry and 6-7 tsp of chile paste e.g. sambal oelek (keep in mind that's total for two batches at once). The end result is heaven. I served on some rice noodles I boiled separately, but this isn't neccesary since the soup is pretty filling on it's own. I didn't add any salt since the fish sauce had more than enough to flavor the dish. I get about 14 servings out of a double batch.
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My family loved this recipe! I doubled the recipe to freeze the left overs (works great by the...