This is different then what I'm use to, but this is a great restaurant worthy recipe even without the Thai chili paste or Fish-sauce that is so common in Thai cooking. Actually, with a veggie base, can be altered very little to make a very delicious vegetarian coconut curry soup.
In the case of myself, I followed the recipe to a T, added a single diced habanero pepper. Used only chicken stock, and no meat. I got thin vermecelli style, or Pho style noodles that I added instead of the fat Pad Thai style noodles. Fork friendly, and soup friendly rather hen having to fight the Pad Thai noodles like flopping fish. Over all very good recipe, and was not missing the pungent sardine smell of the Fish sauce filling my apt.
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This is different then what I'm use to, but this is a great restaurant worthy recipe even...