I would give this soup 4.5 stars if I could. :) I made it for dinner last night and with a few changes it was really great! I followed what some of the other reviewers said and added a little heat to it with a chopped up chili pepper, and it probably could have benefited from even a little more heat, if you like a nice kick. I also used two flounder filets (what I had on hand) and a pound of fresh shrimp, rather than all fish, and I have to say that I liked the shrimp much more than the fish, in this stew. I cut back on the bell pepper because four just seemed like too much, and I only used two, pretty big, orange/green bell peppers. I also only used one onion, added some leftover bamboo shoots that I had, and some sliced mushrooms. I used four tomatoes chopped up, to replaced the canned tomato, because I needed to use them up. Also, the can of coconut milk that I used was only 13.5oz, which was fine, with the liquid from the veggies, this was more than enough. I let this simmer for about 30 minutes and at the end added a few squeezes of lemon juice (I would have used lime but I used all of my lime for the marinade), a little sea salt and fresh cracked pepper, and let it simmer for another 5 minutes. Topped with fresh cilantro to serve. I really loved this and it kind of resembles the Thai soup Tom Kha, which I love, plus it's a pretty healthy, hearty meal! I will definitely make this again, using only shrimp. Thanks for a great recipe! :)
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I would give this soup 4.5 stars if I could. :) I made it for dinner last night and with a...