This is an award winning soup recipe. The soup should be silky and smooth but not thick; it should be spicy, but not too hot; it should have a sharpness of tomato and lemon, but not be sour; it should taste of peanuts, but not of peanut butter. It freezes beautifully.
Note - I just adopted this one -- it was originally posted by my friend Mean Chef -- the intro is perfect and is exactly what you should be tasting in the final product! :-)
This truly is a five star soup. I'm not exaggerating when I say this - this is the Best Soup I've Ever Had. And I'm utterly flabbergasted that something I made has earned this title. I made my second batch yesterday and a good friend - a friend who knows me and thinks well of me - looked at me cockeyed when I tried to assure him that, yes, I made it and hadn't picked it up from a restaurant. With every subsequent bite he took - I'm pretty sure I heard him mumbling: Liar.
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As everyone else has reported--FANTASTIC!! My 12 lady friends ALL thought it was excellent (even the picky one:) as I served it for a luncheon/card get together. Chickens were on sale so I bought two, one for the freezer, cooked the other Sunday in the Crockpot and made the soup yesterday based on others' reviews saying it was better the day following. In the process of trying to find all the ingredients (particularly the yellow curry paste and the sambal oelek chili paste), I luckily found a new Asian SUPERmarket in Tucson which not only had exactly what I wanted but SO much more. I made a batch and a half which was more than adequate for 12 (even had some left over). I cut down on the cayenne a bit in consideration for some of the ladies and as they said, "It's spicy but not really hot--just has a nice bite." I encourage all you are debating to take the plunge. You won't be sorry you did. It's an exciting change from all the usual soups we ge caught up in making routinely. Thank you so much for posting; this will be made often!!
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