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Made this dish for my family (with 2 under 5). Everyone loved it, but I did make a couple changes. First I added about 1/4 c of coconut milk because we like it and I wanted to add more thickness to the broth. I also added rice noodles to give it more substance, esp for my kids. I can't see making it w/o either next time. The only other thing I'd change for next time is leaving the lemongrass longer to make it easier to remove before eating. It was a bit of a pain to remove them individually from our bowls. I'm passing this recipe on to my dad who has Celiac disease as this is a perfect gluten free meal. Definitely make this again!!
YUMMY! I will make this again. I love the the flavors and textures. This soup made every taste bud in my mouth very happy. Thank you! [made and reviewed for NZ/AUS recipe swap #31, August 2009].
We enjoyed this soup very much Sheynath. I used Collasal shrimp and added fish sauce and a little sugar. (personal preference only). The lemon grass that I used was minced. The spice and tartness in the soup were perfect. I did garnish the soup with shredded thai basil instead of cilantro. My serrano chilie was dried...but worked perfectly in this dish. Thanks so much for sharing. I will make this again.
Yum, this almost tastes like Tom Kha soup we had in Thailand, the only thing missing I think is the sugar. I made this for lunch today, I did a few changes, I cut down on the chilli but otherwise kept to the recipe. It was very filling and delicious.. Thank you Sheynath