Reviewed: May 19, 2013

Very tasty. Completely pleased. Not spicy at all. Love the cilantro. I added curry paste to taste. I made double batch and much went to waste, only because it yielded too much. Its appetizer like. This is not a dinner soup, this will not fill you up.

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Reviewer:

singleprego

Cooking Level: Beginning

Living In: Flat Rock, Michigan, USA

Reviewed: Apr. 4, 2013

I really liked this recipe, but Jason wasn't a huge fan of the mushrooms. Get the dried shitake ones in the asian aisle. Would like to try again with lite coconut milk. Added baby corn and would like more vegetables next time. Could be spicier Used the pre-cooked salad shrimp Will make again just so I can use the fish sauce. Kept the lemon grass whole and just retrieved them after simmering and grated the lime peel right into the soup also used ginger instead.

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Reviewer:

brendenj

Cooking Level: Intermediate

Home Town: Woodbury, Minnesota, USA

Reviewed: Mar. 26, 2013

Pretty Good!

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RyLi

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Mar. 17, 2013

This is a four star because I consider it a great base and very easy to adjust ingredients to what is on hand. Using red curry paste, I more than doubled the paste, but still was a pretty mild dish. Next time, I'll either add some spicier curry paste or perhaps some thai chiles or at the least cayenne pepper to kick it up a notch (or several). Also will probably substitute sliced chicken as shrimp is never a big hit in my house. Cook longer to allow flavors to meld. Try chopped bell pepper too.

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Reviewer:

Kelly E.

Cooking Level: Intermediate

Home Town: Thompson Falls, Montana, USA

Reviewed: Feb. 25, 2013

Amazing...except I used raw Coconut Palm Sugar and a bit of raw honey for the sweetness, and raw coconut nut oil, and added lime zest and a little fresh thai basil! ;)

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Reviewer:

dani7la

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Roseville, California, USA

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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Reviewer:

raianne

Reviewed: Feb. 24, 2013

No leftovers = fantastic recipe! I accidentally got two cans of coconut milk instead of three so substituted one can of whole cow milk and I have to say I think it was good that I did because the coconut milk was so rich even with just two cans that it may have been overwhelming if there had been three. I added quite a bit of extra curry as well as mixing green onions with the cilantro for a garnish. It was so good! Thanks for the great recipe.

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Reviewer:

Zil

Reviewed: Feb. 23, 2013

Great recipe, brings authentic soup home however I would add more curry paste and decrease the coconut milk

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Reviewer:

leowalker89

Reviewed: Feb. 21, 2013

This was AWESOME! tonight served in a bowl over steam fried noodles with dutch crunch rolls on the side. I split the lemongrass stalk in 4 pieces and then removed it just before serving as the recipe submitter suggested in their review. This soup was amazing! Easy too and next time, definitely more red curry paste. Thanks so much for sharing.

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