By Jenylyn on January 22, 2007
Photo by Baby Kato
Photo by Baby Kato
"Sweet and sour components balance the richness of lemon grass-and-lime-infused coconut milk, which, in turn, tempers a slow-building chile burn."
Serving Size: 1 (695 g)
Servings Per Recipe: 4
"Absolutely outstanding, and simple to make. As good as anything I've had in a Thai restaurant! This will go into my regular rotation"
"Awesome recipe Jenylyn. Simply delicious. We loved the complex flavors in this soup. I did make a few changes because we had our heart set on this and we didn't want to wait. So glad that we didn't. I made the soup as directed but with these changes boneless, skinless chicken thighs, canned mushrooms, lime leaves & juice, Gourmet lemongrass paste & cilantro paste and 3 tbsps red curry paste (personal preference). Thank you so much for sharing this treat, that I will make often. We will be finishing the leftover soup tomorrow with jumbo shrimp. Yum, can't wait."
"I was also going to post this from CI because I thought it was fabulous. I added bean thread noodles at the end and it was amazing. The only thing i don't do is strain the veggies, I find it unnecessary. You can also use pork or shrimp with this recipe (I am going to try cod tonight!) I am going to cook some rice to thrown in there too."
"this is one of those recipes that I could make and eat everyday, it is that good! I reduce the cilantro buy more than half, and sauteed 2 tablespoons fresh minced garlic with the shallot mixture and increased the red curry paste, I loved this soup and will make many times over, thanks for sharing this great recipe Mary!"
"I was also going to post this recipe from Cook's Illustrated. All the flavors are so good together. The soup isn't really all that spicy, so if you like it hot, you could probably add more than the indicated amount of red curry paste."