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!
Pretty darn good! I also added some chicken to make it seem like more of a meal.
This recipe was very good. The soup turned out great after I added some salt and ground black pepper.
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.
Have been looking for a good Red Curry Soup recipe and found this to be excellent. Time consuming, but worth it.
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.