Sburton Recipe Reviews (Pg. 1) - (180740114)

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The Best Thai Coconut Soup

Reviewed: Sep. 26, 2013
Perfect Recipe that I've combined with the Tom Yum Recipe on occasion, with fantastic results. A pet Peeve of mine, is this: When cooks put "Salt to taste" on their recipe. I've had extensive surgeries and lack the 'human' range of taste, so if I salt it to how I like it or WHERE I can taste it, it'll be a great mouth-rinse for everyone else but a terrible dish. So please, put an exact measurement when you post a recipe. Anyway, for this dish I put 1 tsp of salt for that volume of liquid, came out perfectly. ALSO I added 1 tbsp of Lime. This dish is so packed with flavor that it doesn't need too much salt to make it wonderful... but Salt is a necessary evil ;)
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Thai Curry Soup

Reviewed: Oct. 26, 2013
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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