Reviewed: Aug. 18, 2011

This was pretty good but not spectacular. I added more goodies, some snap peas and red peppers. I think next time I'll skip the lime juice and soy, a good curry paste has enough salt and sour in it so it might be better balance without. For those who skipped the lemon grass, in Thailand they never hack up the lemon grass. Hit it with the handle of your knife or a meat cleaver, then tie it into a knot. Throw it in the pot and let it simmer then simply remove the whole piece before serving :-)

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Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Jul. 22, 2011

Awesome! Better than I even hoped for. Only thing was I found 1/2 cup of mushrooms to be no where near enough! I added 1 1/2 cups, and it could have used 2!

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Reviewer:

npenwill

Reviewed: Jul. 15, 2011

I pretty much did this one by the book. Only changes were I used more noodles--there's a lot of liquid--probably 4 oz. I didn't have spinach, but I had arugula and that worked fine. Then I tasted when done and decided it was very bland so I basically ended up squeezing one whole lime, added another tbl. of sugar and then I added a good dollop of sesame chili oil. It definitely needed some heat. And I also added more cilantro because we just love cilantro.

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Reviewer:

maude22

Reviewed: Jun. 27, 2011

SO easy! This has been an extremely big hit with my friends and family. Can make broth ahead of time then add coconut milk, shrimp, mushrooms & spinach 5 min. before eating. The only suggestion I have is to cook mushrooms a little longer before adding spinach and shrimp. They are then a little softer, depending on your preference.

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Reviewer:

mellychick

Reviewed: Jun. 21, 2011

Would have given 5 stars but I added oyster sauce and fish sauce to give the soup some needed depth

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Reviewer:

glendee

Reviewed: Jun. 12, 2011

This soup was awesome. It is pretty close to Noodles & Co. thai curry soup, which I love! Instead of green onions I added red, and also added some tomato since Noodles' version has both those. I add tofu too instead of shrimp.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: May 23, 2011

This soup was awesome with chicken. I will be making this again.

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Reviewer:

ghen

Reviewed: May 19, 2011

Just made this tonight on a whim. I had the basic ingredients and thankfully the red curry paste. Did not have shrimp, but used leftover bbq grilled chicken. I improvised with the ingredients I had on hand. Used garlic from a tube (Gourmet Garden) and ginger in a tube from the asian mkt. I used full fat coconut milk, skipped the spinach and cilantro (did not have). I used 2 True Lime packets for the fresh lime juice. The flavors were spot on. Even my 6-yr-old loved it. She asked for seconds!

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Reviewer:

Juniper

Reviewed: Apr. 29, 2011

I used the cilantro-lime shrimp you get at Costco and instead of rice noodles and red curry paste, I used japanese noodles and one of those concentrated curry bars. Excellent, I made it twice in one week it was such a hit!

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