There are few recipes that I get really excited about, that I can't stop talking about. I LOVE this soup. I will make it again and again. I did not use the jalapenos as I found the red curry paste hot enough, but I don't like more than a bit of heat. I learned when I made it for a friend (beforehand, thankfully) who is allergic to shellfish that red curry paste usually has shrimp paste in it but a) it is possible to find it without, and b) green curry paste could be a decent substitute. Fish sauce is made of anchovies and I'd suggest that you give it a try if you haven't before, as it keeps it more authentically Thai. (Another reviewer was less enthusiastic.) The lime juice mentioned as missing by another reviewer is now indeed listed. Also the big reason to discard the lemongrass, garlic and ginger is that lemongrass is very fibrous and you don't want that in your soup. It's hard to pick it out later. Trust me, I have experience. But by the time you saute those ingredients and simmer them in the stock, they have done their job. With the lemongrass, chop off the top 1/3 and set aside for a different application, and put the bottom 2/3 in a little food processor and you will quickly be ready to saute. Finally, at the end you can add cooked rice, rice noodles, lightly steamed broccoli, or any vegetables you want to add more bulk but it is great on its own. And don't plan on much else for your meal, as a good hearty bowl is very filling. Well done Chef John!
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There are few recipes that I get really excited about, that I can't stop talking about. I LOVE...