This soup is amazing! I made it about 5 times in 4 weeks and everyone was raving about it. I tweaked the recipe each time and this is my recommendations:
1. use 1 can of coconut milk, not 2. Using 2 totally dilutes the flavors.
2. I add 2 kafir lime leaves, for an authentic Thai flavor.
3. Instead of straining the broth, I use a large infuser ball and keep the garlic, ginger, lime leaves and lemon grass inside,and keep it in the finished soup product so the soup gets as much kick as possible.
4. For a one pot cooking method, I sautee mushrooms in the oil, add fish sauce, and then add the broth/infuser ball (with garlic, ginger, lemon grass and lime leaves). After adding the broth, I added an entire boneless chicken leg/thigh and let it cook in the broth. After chicken is cooked, I removed it, shredded it and added it back to the pot. Then I added 1 can of coconut milk, curry paste, lime juice. Finish by garnishing with red onions, cilantro, jalapeno slices and lime wedge garnish.
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This soup is amazing! I made it about 5 times in 4 weeks and everyone was raving about it. I...