Fantastic recipe with a broth just bursting with wonderful flavors. We generally stayed with the recipe other than adding about 3/4 pound of sea scallops, quartered and switching 2 out of 3 cans of regular coconut milk to the lite type to moderate the amount of saturated fat. Jessica, the recipe’s author, suggested in her review that some people prefer whole stalks of fresh lemongrass be added to the soup rather than mincing it, and we would do that in the future as the crunch from tiny pieces didn’t do much for us. We would also follow her lead to increase the red curry paste. While all the steps in the directions call for stirring the soup as successive ingredients are added, it doesn’t indicate to do so after adding the shrimp. It was only stirred once, and that was a mistake as some pieces of shrimp were a bit tough probably because of hot spots from using a gas stove . . . next time, the soup will be stirred often and possibly lopping off about 1 minute of cooking time during this next to last step. Jessica, you rock!
Was this review helpful?
6 users found this review helpful
Fantastic recipe with a broth just bursting with wonderful flavors. We generally stayed with...