I added wedges of red onion and tomato. I left out the cilantro. I wanted it to taste like the thai curry soup at noodles and company. I think I succeeded.
This was pretty good but not spectacular. I added more goodies, some snap peas and red peppers. I think next time I'll skip the lime juice and soy, a good curry paste has enough salt and sour in it so it might be better balance without.
For those who skipped the lemon grass, in Thailand they never hack up the lemon grass. Hit it with the handle of your knife or a meat cleaver, then tie it into a knot. Throw it in the pot and let it simmer then simply remove the whole piece before serving :-)
I make this soup almost every week! I make it veggie by using veggie broth and mushrooms or tofu for the shrimp. I've never added the lemon grass and often leave out the cilantro and/or green onions and it doesn't seem to suffer. also, I use full fat coconut milk. Also, since the soup never lasts more than a day i add the noodles straight to it. 3/4 or so of the spinach seems like plenty to me. All in all a great a forgiving recipe, thanks for sharing.
I followed the recipe exactly and this soup was excellent! the only thing I would change would be to add more mushrooms.
This is very good with firm tofu. I used 3 cloves of garlic 1 tablespoon of grated ginger 3 oz shiitake mushrooms and about 6 oz spinach. Since I wasn't able to find yellow curry paste I used curry powder and tweaked the spices until it tasted right. Also good with rice instead of noodles (both are good). This is a new favorite of ours. Thanks!!
This was quite tasty and everyone in our house enjoyed it...as well as our neighbors (we share recipes a lot!)
Very yummy! I omitted mushrooms and instead put red bell pepper strips in it. Also less curry paste - it was still hot!
I also LOVE the Thai Curry Soup from Noodles & Company. The base of the soup is a good start I added Sriracha chile sauce to give it a little more heat a little yellow curry powder in addition to the red and a little extra sugar. The end result was as good or better than Noodles version.
I thought the green onions were not necessary rather I used fresh cilantro and a lime wedge and mung bean sprouts to garnish. I also left out the mushrooms and spinach as they didn't make sense to me. I substituted carrots. It's a great base for your own version. I found the lemon grass to be like eating wood I was confused when the recipe called for minced lemon grass normally I just split my lemon grass 3/4 of the way down the stalk to I can remove it after the dish is cooked much like a bay leaf.
