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The Best Thai Coconut Soup

Reviewed: Feb. 24, 2013
I am SO happy to have found this recipe. The broth tastes exactly like the Tom Kha Kai soup I used to have at my favorite Thai restaurant. I've always wanted to make it, but all the recipes I looked up had crazy ingredients like galangal or lime leaves. I love that this recipe has ingredients that are easy for me to find without sacrificing any of the amazing taste! I did end up adding about three tablespoons of red curry paste to make it spicy enough, and next time I will definitely just throw the lemongrass in whole and then take it out...I wasn't a fan of the little fibrous pieces. I used chicken instead of shrimp and added water chestnuts. Next time I'm going to make a vegetarian version using this broth with tofu, carrots, broccoli, snap peas, baby corn, water chestnuts and mushrooms!
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Sweet Restaurant Slaw

Reviewed: Oct. 26, 2014
Used mayo, half the sugar, twice the onion. Amazing!!
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Texas Sheet Cake VI

Reviewed: May 2, 2015
Amazing cake, but listen to the review that tells you not to boil the frosting. The first time I made this, I thought to myself, "Oh, I'm a good cook, that person must have done something wrong, I'm going to follow the recipe" and then I ended up with a nasty pot of ruined oily chunky frosting. Heat and stir the frosting till everything just melts together and gets smooth, and then remove it from the heat and stir in the sugar. It's delicious!
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