I subbed yellow curry paste for the red curry paste, used Madras red curry instead of turmeric, added bamboo shoots, and garnished it with the noodle nest and chives, plus plenty of Sriracha hot sauce. It was INCREDIBLE.
I followed the recipe in its entirety, and the soup came out absolutely delicious! Definitely, the best soup I have ever had. I recommend to double the ingredients, you will want seconds.
Blimey, that's limey; much more limey than people from Thailand have cooked for me. I'd use less than half the recommended amount. Whew.
Absolutely incredible. Slightly salty for my taste, but it was so good. I sauteed the chicken in a separate pan after I marinated it in red curry paste and hoise and fish sauce for about 30 minutes. I also decreased the curry paste by 1 tablespoon, and would probably decrease it another tablespoon to 1 tablespoon. It was spicy for our guests, though my husband loved the kick. Overall, I will use this recipe again and again.
This was fantastic. I added 1 T. fish sauce. I was serving 6 people and doubled the recipe. So glad I did; I think the servings suggestions is conservative.
This was great! I used leftover cooked chicken and ribeye steak sliced thin. I didn't have shallots, so I used finely diced red onion. And I used Thai red curry paste from a can, and Madras curry powder rather than turmeric. The result was really, really delicious. I'll make this again and again...