I started making soup every Sunday for football season so I am standing in front of a TV watching the Red Zone instead of sitting in front of a TV. I made this soup last Sunday and will make it many times again in the future. The only thing I changed was adding twice the red chili paste like other reviewers, sliced shiitake mushrooms, more broth, and cooked longer because I wanted the red onions softer. It was a challenge trimming the fat off the chicken thighs but worth the flavor and moistness breasts do not give. I appreciated Chef John's tip straining out the ginger, lemon grass, garlic cooking in chunks and using the lite and regular coconut milk. I served it with 1/4 cup basmati rice. This was so tasty it was gone in two days. I am making Chef John's gumbo today. Go Colts!!!!
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I started making soup every Sunday for football season so I am standing in front of a TV...