This is a delicious soup! Unfortunately, I could not get hold of red curry paste, so I used a ton (est. 2 tbsp) of green curry paste and a pinch of curry powder; it still did not taste like curry at all, though. Nevertheless, the soup was fabulous with a nice deep coconut, lemongrass, ginger flavour. I added glass noodles, 1 tbsp of thinly sliced white onion, and chunks of extra-firm tofu to the recipe, in order to make more of a meal out of it. I decreased the fish sauce to 1 tablespoon, because I don't care much for salt or fish sauce - I found 1 tbsp plenty. I added the coconut milk one can at a time, and found that 1.5 cans yielded a soup that is plenty creamy - Any more and it would have been too rich (and high calorie) for me. I very finely minced the stalk of lemongrass and did not notice any chunks or hard bits. I loved the way this turned out! Next time, I hope to use red curry paste. The soup is great the next day, when the flavours have had time to meld together.
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This is a delicious soup! Unfortunately, I could not get hold of red curry paste, so I used a...