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Excellent recipe!!! This is definitely a keeper! The only alterations I made were adding a heaping cup of poached, shredded chicken breasts and garnishing with chopped, fresh cilantro.

Serving suggestion: Mrs. T's Potato & Cheese Pierogies. Saute some black mustard seeds in butter for a few minutes until they start popping. Add chopped red or yellow bell peppers with chopped onion, and continue to saute until they are at the doneness you prefe; I prefer mine to not be soggy. Remove veggies from the pan. Boil some frozen pierogies in water for 5 minutes; drain. Saute pierogies in butter; I like mine to be a bit chewy and crispy. Then add the veggies to the pierogies just to mix in and slightly reheat. The flavor of this soup really goes well with the pierogies! YUM!

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Stephanya October 29, 2010

Pretty darn good! I also added some chicken to make it seem like more of a meal.

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lilly7878 January 08, 2010

This recipe was very good. The soup turned out great after I added some salt and ground black pepper.

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rallan1985 June 14, 2009

Warming and spicy. We liked it a lot, although I think a stronger red pepper might have been nice - next time, I will try it with more peppers (or with larger ones). I used a hand blender to blend the soup in the pan. Reviewed for Pick A Chef, Fall 2007.

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Syrinx October 01, 2007

Have been looking for a good Red Curry Soup recipe and found this to be excellent. Time consuming, but worth it.

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Tim Lockie May 30, 2004

This is a very good easy recipe. It is a bit spicy. Next time I will reduce the amount of curry paste and add some yellow curry powder.

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kmgkmg123 May 29, 2002
The Best Ever Red Pepper Curry Coconut Soup