3 Reviews

This is a rich and full of flavor soup. Very warming and sinus clearing. Great for a cold. I added 1 extra cup of basmati brown rice and put in 2 cups of shrimp. I used thai basil which I had frozen from the garden. I added keffer lime leaves as well. Being I used brown rice I had to simmer it 30 minutes then added the shrimp. I used 2 tablespoon red curry paste because thats what I had on hand and we like heat. I used dried porcini mushrooms broke into pieces, soaked, strained, adding the mushrooms and soaking juiced to the broth after step #4. Very good and easy!

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Rita~ January 16, 2004

Very good flavorful soup with very easy-to-follow directions that went together very quickly. I used a bit more shrimp than indicated and subsituted ground corainder (for the seeds) but otherwise followed the directions exactly as written. Thanks for sharing!

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ellie_ August 06, 2004

This is a wonderful soup. I used about 400g of chicken thighs and also put in a couple of kaffir lime leaves and used a chilli sambal that I had in my refrigerater. I also took the choice of cilantro as I just love that and also didn't have Thai basil. My grandson is coming up this weekend so will be making this again using prawns this time as I know he will love it. Thanks chia for a easy full of flavour recipe.

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Latchy May 04, 2004
Thai Shrimp and Rice Soup