Spicy Chicken Thai Soup

This soup is amazing! I made it about 5 times in 4 weeks and everyone was raving about it. I tweaked the recipe each time and this is my recommendations: 1. use 1 can of coconut milk, not 2. Using 2 totally dilutes the flavors. 2. I add 2 kafir lime leaves, for an authentic Thai flavor. 3. Instead of straining the broth, I use a large infuser ball and keep the garlic, ginger, lime leaves and lemon grass inside,and keep it in the finished soup product so the soup gets as much kick as possible. 4. For a one pot cooking method, I sautee mushrooms in the oil, add fish sauce, and then add the broth/infuser ball (with garlic, ginger, lemon grass and lime leaves). After adding the broth, I added an entire boneless chicken leg/thigh and let it cook in the broth. After chicken is cooked, I removed it, shredded it and added it back to the pot. Then I added 1 can of coconut milk, curry paste, lime juice. Finish by garnishing with red onions, cilantro, jalapeno slices and lime wedge garnish.

This recipe was delicious. There is something missing from the recipe, in step #5 it says to add the lime juice, but nowhere in the ingredients is lime juice listed other then the limes for garnishment. I used 2 tablespoons because I found another thai recipe similiar to this one and that's what it called for. Other then that, I followed this recipe to a T, and it was wonderful. Although, next time I would like a little more heat and will use serrano peppers instead of jalapenos. Also, this is a light soup recipe, and if your looking to make it more hearty try using basmati rice or glass noodle with it. They are both great. Thanks for sharing, will be using this often.

Seriously delicious and very filling. Two minor changes: (i) 1 1/2 lbs. of skinless, boneless chicken thighs & 1 lb. chicken tenderloins rather than all thighs, and (ii) 4 tsp. red curry paste rather than 2 tsp. Chef John’s video for making this soup is worth watching, and apparently reflects the original way he made it versus this version seemingly altered by AR slightly. Great recipe, great soup . . . grand slam homer, Chef John.

Really good! I poached this chicken in the broth but did everything else as written.

Make it easy on yourself and use Gourmet Garden. 1/2 tube minced ginger, 1/2 tube minced lemon grass, 4 tsp minced garlic, you will still need to strain it. I went to 3 stores before finding the red curry paste, and it really didn't add much spice. I would substitute ground red pepper and use a lot of it as the coconut milk neutralizes spice. I used 3 chicken breasts, and added 2 fresh tomatoes sliced at the end of the cooking. The fresh limes, and fresh cilantro are an absolute must. Oh yeah, the fish sauce is disgusting, so just use a little salt. Serve with jasmine rice or rice noodles. This soup is every bit as good as what I have had in restaurants in Hawaii, Key West, and Miami. The first time I tried it, I reported to my mom that I just had the most awakening soup that tasted of chicken, lime, and milk. Bizarre, but it totally works.

Just tried, written directions left out a couple steps, so watch the video (when to add prepared stock and how much lime juice (you squeeze two limes, and stock goes in just before coconut milk)). I loved it and I only like mild spice. I agree with another reviewer, the Thai Kitchen red curry paste is good, but I actually had to add more, and I only used 1 can of coconut milk! But this was very good with brown rice. Next time I will try the light coconut milk.

I made this last night for my in-laws who are "foodies" and members of gourmet clubs. They absolutely raved about this recipe and wanted to know where I got it. They both said it tasted "restaurant worthy". I am not an experienced chef so I like recipes that aren't too complicated. This recipe is not complicated but I do recommend watching the video as I found it very helpful to watch the steps being performed. The grocery store I went to didn't have fresh lemon grass so I bought the minced lemon grass that is sold in a tube. One tube equals 6 lemon grass stalks so I squeezed half of the tube into the chicken broth. It was perfect and I doubt I'll use fresh lemon stalk in the future. Also, I used 3/4 teaspoon red curry paste and the soup was not spicy at all. When I cook it just for me and my husband, I will kick it up a notch. Thank you for sharing such an awesome recipe! Love it and will be making this from here on out.

I started making soup every Sunday for football season so I am standing in front of a TV watching the Red Zone instead of sitting in front of a TV. I made this soup last Sunday and will make it many times again in the future. The only thing I changed was adding twice the red chili paste like other reviewers, sliced shiitake mushrooms, more broth, and cooked longer because I wanted the red onions softer. It was a challenge trimming the fat off the chicken thighs but worth the flavor and moistness breasts do not give. I appreciated Chef John's tip straining out the ginger, lemon grass, garlic cooking in chunks and using the lite and regular coconut milk. I served it with 1/4 cup basmati rice. This was so tasty it was gone in two days. I am making Chef John's gumbo today. Go Colts!!!!

This is very close to the Authentic Tom Yum soup we made in a cooking class in Thailand. Fabulous! We added 4x the amount of red curry paste and it wasn't very hot, but very flavorful. Love this recipe! A great alternative to boring chicken noodle soup!

I had some problems with the recipe. First, despite using less chicken than recommended, I ended up needing to add extra broth as there wasn't enough liquid. Second, even with the extra broth, it was almost impossible to skim the top of fat, as my spoon kept running into chicken pieces and vegetables. Third, I really think the chicken should be more seasoned on its own, either with some kind of marinade or rub or at least in the skillet with salt and pepper. Finally, I wonder if maybe the garlic, lemongrass, and ginger should stay in the soup rather than being discarded. The soup I ended up with was very bland, other than the jalapeno slices, and they were just random heat since they were put in at the end as garnish. I will admit I did not use the cilantro as I strongly dislike it. This is the second "spicy" "Thai" soup I've made from Allrecipes that has been bland. I have a few others to try, but I'm thinking I might have to make up my own recipe.

So tasty!!! I used chicken stock instead of broth, added a little salt, doubled the red curry paste, minced the garlic and left it in the stock. I placed the lemongrass and ginger in a colander, boiled them in the chicken stock, and removed the colander after 30 minutes. I also used 3 lbs of chicken thighs and had plenty of broth for each serving. I love, love, love the flavor!! Thanks for sharing!

EXCELLENT! Tastes exactly like Tom Kha Gai soup that I've had at our Thai restaurant. Thanks for the recipe!

I love this recipe! I made it as it's written the first few time, then I made changes the 4th time I made it. I like it with my changes better as I think it has more flavor, more health benefits and it saves time. I start with cooking my chicken in the pot. I peel my ginger and garlic and throw them in my vitamix until they are very finely minced. When the chicken is fully cooked, I throw the minced ginger, garlic, red curry paste, and lemongrass from the tube in there until well coated. Then I add the chicken broth and coconut milk and bring it a boil, simmer on low for 30 mins. This way, instead of taking 50 mins to make, it only takes 30 but the flavor of the lemon grass, ginger and garlic is even stronger! And you get the health benefits of eating those whole foods. Hope this was helpful to some of you! :)

Was delicious served over jasmine rice. Used 1.5 lbs. chicken thighs and 1 lb. chicken breast. The thighs were definitely more flavorful. Red curry paste was not hot; had to triple the amount to get any heat. Overall, a good recipe.

I really love the thai coconut soups with lime juice. This one is as good as I have had locally in restaurants. Thank you for the great recipe!! Just wanted to note that our thai red curry paste (from Thai Kitchen) was not spicy at all. It was very flavorful, but in our case the thing that added the "heat" were the jalapenos added (with seeds) just before eating. Anyways, a delightful and fun recipe to make. Definitely look forward to doing this one again.

There are few recipes that I get really excited about, that I can't stop talking about. I LOVE this soup. I will make it again and again. I did not use the jalapenos as I found the red curry paste hot enough, but I don't like more than a bit of heat. I learned when I made it for a friend (beforehand, thankfully) who is allergic to shellfish that red curry paste usually has shrimp paste in it but a) it is possible to find it without, and b) green curry paste could be a decent substitute. Fish sauce is made of anchovies and I'd suggest that you give it a try if you haven't before, as it keeps it more authentically Thai. (Another reviewer was less enthusiastic.) The lime juice mentioned as missing by another reviewer is now indeed listed. Also the big reason to discard the lemongrass, garlic and ginger is that lemongrass is very fibrous and you don't want that in your soup. It's hard to pick it out later. Trust me, I have experience. But by the time you saute those ingredients and simmer them in the stock, they have done their job. With the lemongrass, chop off the top 1/3 and set aside for a different application, and put the bottom 2/3 in a little food processor and you will quickly be ready to saute. Finally, at the end you can add cooked rice, rice noodles, lightly steamed broccoli, or any vegetables you want to add more bulk but it is great on its own. And don't plan on much else for your meal, as a good hearty bowl is very filling. Well done Chef John!

Great, but WAY too much fish sauce! I thought 3 tablespoons seemed like a lot, but wanted to follow the recipe to a T. Yeah... it's too much. Your hands and breath will smell like you've been eating... not coconut soup. Next time, I'll only do 1.5 tablespoons. But don't get me wrong, fish sauce is ESSENTIAL to a coconut soup, as is lemongrass. Another reviewer said this was bland, but they must have skipped some ingredients, because with fresh lemongrass and fish sauce, there's no way it would be bland!

The soup was very bland when I was finished with it (and I added a chopped jalapeno). I added more red thai paste, also added back in the "strained off" garlic, lemongrass and ginger" (I minced mine very fine) ... now we're getting somewhere. I also added some rice. After all the tweaks it tasted pretty good...

Loved it. made my own red curry paste and used the whole 2 tsp. Add broth right before coconut milk. I used chicken breast but actually grilled marinated slices and cubed. Marinated in olive oi, curry and garlic powder. Wanted to compensate for not using the thigh meat.

This was just excellent as is. I don't review a recipe unless I make it as written. I am am sensitive to spicy foods now that I am older, but this needed more red curry paste, so be prepared to add more. I did not use the Jalapeno, but that was optional. I threw in some Asian vermicelli noodles when it finished. It made no change in taste at all.

Very good I used 2 tsp. of lemon grass seasoning instead of stalks and made with green curry paste next time will use shitake mushrooms! Great recipe

I am new to Thai foods and flavors, and this was a perfect way to explore some of these tastes and ingredients. I could not find lemongrass, so I used the zest of one lemon. I also doubled the amount of red curry paste as others suggested. I used Thai Kitchen Red Curry Paste which was not spicy at all as the video suggested. I wonder if he meant "Red Chili Paste"? This was really delicious and full of flavor. I am not an experienced cook, but even I was able to make this. I'll make it again for sure!

Sooooooo delicious!!! I was a bit scared after I added the 2 cans of coconut milk because it smelled really coconuty so I added another 2 tsps of the curry paste and it was great. Another reviewer suggested the same thing

Excellent! I made the recipe as described except used breast instead of thighs. While boiling the lemon grass, ginger, and garlic I got a little busy which resulted in a reduction of liquid from 4 cups to less than 2 cups. With a reduced broth, the flavours BURST out of the pot when finished! Probably one of my favourite soups of all time!

Ok this is my 3rd or 4th time to make this. I like it ok but husband did not. Tonight he liked it and the basic recipe is the same but I put 1 head of garlic into 48 oz broth along with double the ginger, lemongrass paste (all I had) and a jalepeno and cooked it all about 30 minutes. Cooked the chicken (3 lbs) in peanut oil (all I had) added the mushrooms (lots), fish sauce, 3 cans coconut milk, juice of 2 limes, 1 JAR red curry (Thai Kitchen is a small jar and not hot at all), 4 tsp sugar and cooked till chicken was done then added the onions and some sliced jalapenos and left it till wilted. Served with cilantro, jalapenos, thai basil (made it soo much better), lime and green onions. My husband said it was great! I think it was better too. It is not sweet but it just tastes better.

My husband surprised me by making this for me one evening and it is now a regular meal. It is especially nice if you are feeling a bit under the weather. He makes it as is with the addition of rice vermicelli. I serve it with fresh thai shrimp and veggie wraps on the side and they actually taste great dipped in the soup.

I made this tonight. It is as easy as it is tasty. I am vegetarian so I made the usual swaps. Like others I added more curry paste (double). But other than that, I followed it to the letter. Fab!!! I highly recommend watching Chef Johns video as it makes it even easier. Will definitely make again.

cut this down to 3 servings since it was just me and bf.. i wouldn't call this spicy with the recipe as is.. but after tripling the curry and adding a teaspoon of garlic chili sauce.. it met my expectations.. used a whole lime and half of a lemon.. didn't have any jalapeno so used serrano instead.. ty for the recipe.. ~~UPDATE: it was two years ago when i first tried this recipe and i'm wondering how i made it work back then.. i cut the recipe in half again.. and when i was making the broth this time i felt like it needed more liquid.. so i added another cup of chicken broth.. i used 12 oz of cut up pork chops in place of the 1 1/4 lb chicken.. i salted and peppered while sauteeing the pork, but i agree with another reviewer that it would have been better to have marinated the meat.. i subbed 1 1/2 tsp of curry powder for the paste.. and subbed 2 green onions for the 1/2 red onion.. i added 1 tablespoon of garlic chili sauce.. i used the juice and zest of one lime.. also used light coconut milk.. it was still good but i felt like it was missing something

What a lovely soup. So many flavors! Based on another review and after tasting the Thai Kitchen Red Curry Paste (no heat at all) I doubled the amount and added a healthy four teaspoons and it added a nice warmth. I also used a serrano pepper instead of a jalapeno as that's what was in the fridge. I'm looking forward to having the remainder of this over brown rice tonight. I'll most certainly be making this soup again. Excellent recipe!!!

Lovely base soup i would make a few changes. I poached the chicken in the broth . Only added 1 can of coconut milk or it would have been very bland. I would add 4 tbs of curry paste next time and more lime juice and keep with the 3 tbs of fish sauce .

Made this vegetarian using Extra firm tofu. I have not concocted a veggie fish sauce. So, I had to go with just soy sauce. It changes the recipe I know. But we really liked it anyway.

This is the Bomb! Add just a bit of Kefir lime leaves to make it perfect! (A teaspoon of brown sugar gives it a bit if a sweet edge too!).

great recipe, made it yesterday on a whim. super easy to follow. like many other reviews, i would also suggest watching the video. the fish sauce was a bit too strong for our liking, i would try halfing the amount and just seasoning with salt to taste. i will definately be making this again.

OMG, I think I am going to cry! I tried this soup in a restaurant years ago and have not been able to duplicate it-until now! Thank you so much for this incredible recipe. I served it over brown rice- my family loves it. Thank you, thank you!

Fantastic soup as is, but found using one can of coconut milk was fine (instead of two). And to the person who said to use half a tube of Gourmet Garden lemongrass and half a tube of Gourmet Garden minced ginger... Do you realize that equals over 20 tsps of each? I agree it is okay to use the tube stuff, but you only need a few tsp, not half a tube! That would ruin the soup for sure.

I'm rating this again as I was unable to edit my original review for some odd reason. *Definitely do not use three tablespoons of fish sauce. I would either use one tablespoon, or none at all. Also, as a lover of all things hot and spicy, the red curry paste does not add much, if any, heat. I used half of the jar and it still had almost no heat. In my opinion, it only adds flavor. If you like heat, go ahead and use the curry paste for flavor and buy some chili paste for heat :)

Amazing!Perfect balance of flavors. The only thing I have to mention, which I read in other reviews is ...the curry paste isn't very spicy. I added about 2 to 3 times what the recipe called for. Other than that, a keeper! Thanks again, Chef John!

Perfect flavors, just the right amount of heat that keeps you coming back! I love the way you teach and explain. Thank you Chef John.

Like all the other reviewers, I thought this soup was excellent! A number of people mentioned that the Thai Red Curry Paste did not add enough heat. I think this is because most folks use the overpriced Thai Kitchen Red Curry Paste found in most grocery stores. Big mistake!! Go to Amazon.com and search for Mae Ploy Thai Red Curry Paste. (Be sure to read the reviews.) Much better value for your money and MUCH better quality, with complex and authentic Thai seasoning. Trust me, you will not complain about the soup not being spicy enough. If you do much Thai cooking, this is the item to have on hand, as well as other types of of Thai pastes. (I assume these are also available in specialty food markets, Whole Foods, etc.)

This soup was great! I used two cans of light coconut milk and chicken breast and I don't think it compromised the flavor at all. The supermarket ran out of red curry paste so I used green. I did not get the level of spice that the recipe predicted (or that I wanted) so I added two jalapenos instead of one. Overall this soup was delicious. I served over rice noodles.

This is delicious! I wanted a 1 pot method so I did the chicken, curry paste, fish sauce, garlic, mushroom cooked first then transferred to plate. For broth I minced my ginger very fine then cut lemon grass to bruise for flavor and put that in a cheese cloth tied. Added to broth with Kefer lime leaves simmered as noted then added back the chicken mixture with the coconut milk, I did add dried chili pepper to broth we like it very spicy. Thank you for a great recipe

This chicken thai soup is amazingly delicious as it is. I usually offer rice along with it and usually add extra red curry paste as we like it hot. I've made it a dozen times and it always turns out perfect!

This was absolutely delicious...both my husband and I loved it! Next time I will add some red peppers and maybe some baby corn...great with jasmine rice! Thanks so much for sharing!

This recipe is SO good! I added red peppers for a little color. Absolutely delicious!

Love the zing and the spiciness - delicious!

This recipe was alright but really needed some help in my opinion. I thought it was a bit bland. I would at least double the fish sauce and add another teaspoon of the curry paste.

This tastes like an authentic Thai soup and could probably be made with shrimp you’d like. It could use more of something, as it’s not very spicy at all. I will be making this again, but next time I will try adding some Chiles.

I made it with my homemade chicken stock. This is good. I will add more of the curry paste next time to give it more flavors.

I was craving spicy Thai soup so decided to try this recipe . I made it almost exactly as written, except I used about 1/2 the fish sauce listed (and next time I may use even less since that flavor was a bit strong) and added about 1/2 tsp of Sambal Oelek (Thai spicy chili sauce) for heat - which I think it needed. I also used a small amount of grilled chicken breast that I had as leftovers and that worked great (the original recipe seems very heavy on the chicken). I think I would add some additional veggies to it - maybe red pepper, and possibly some rice noodles to bulk it up - but I really enjoyed the flavor of the broth! Definitely a good recipe.

I used chicken breasts and 1 teaspoon of red curry. Awesome soup!

amazing!It is an almost exact match to my fave thai soup-tom kha pak I substiti uted shrimp and removed them as soon as they were cooked so as to prevent them from becoming rubbery/overcooked.used only 2 tbsp fish sauce and 2cans of light cocnut milk when I added the onion I also added some red and yellow diced peppers and a pinch of red pepper flakes and a tbsp of brown sugar. adding a cup of diced pineapple really makes this soup more awesome! next time i will probably add some slivered carrots when i saute the mushrooms for more veggie oomph :)

This was a wonderful recipe! I followed Chef John's steps and recommendations, and this turned out so delicious! We did up the amount of red curry paste, as we like things spicy, but that was the only difference. I had never made Thai food before, but this was so simple and satisfying that I may have found a new avenue to explore. We have been on a real soup kick, and this will be added to the regular rotation. Awesome! Thank you, Chef John, for yet another easy and delicious recipe! Five stars!

Wow! Packs a tasty punch. Made exactly as written. Wouldn't change a thing!

Fairly bland. I did not cover the pot while simmering the broth with the aromatics and I would recommend doing as so I did not end up with much broth left to mix with the coconut milk.

This is really good. Don't make the mistake my hubby made and buy sugar-free coconut milk!! I did a taste test after making it was definitely missing something. I felt it seriously needed sugar and my hubby mentioned he'd bought sugar-free. I didn't notice when adding it to the recipe, so I had to add at least 1/3 cup of sugar before it tasted like it had the right amount. This soup needs a nice balance of spicy, sweet and sour to taste right. I used 4 stalks of lemon grass and it was perfect. I had to add at least 2 tablespoons of red curry paste and it still was not spicy but the additional curry paste really enhanced the flavor. The sliced jalapenos took care of the spicy. My whole family really loved this soup, however, we all agreed it would probably be better with shrimp in place of chicken thigh meat, which I will try next time. All in all it is a very delicious recipe. Just don't get sugar-free coconut milk! Do as Chef John suggest in the video and get "one regular coconut milk and one light coconut milk".

I had lemongrass paste, and used about 2 tbsp of that in place of the chopped stalks.

Loved this! Took it to a dinner party of friends, it was a hit with all. Did not have fresh lemongrass at the store, used the paste in tube like another reviewer suggested, worked beautifully. Used baby bella shrooms. I also really like the red curry paste and added a bit more than recipe called for (doubled it!); forgot to buy a jalapeño pepper but the curry paste gave enough heat. Otherwise followed the recipe exactly...easy, simple, delicious!! Will definitely make this again! Thanks for sharing Chef!!

I made this. It was easy to make. But it was awful. It does not taste at all like Thai soup that I had in Thailand. Was talking to others that made it and they said it was bitter too. They though they did something wrong. But no we all did the same thing and it taste just like fish. Will not be doing this again.

Subtle and complex flavours all at the same time, not too spicy even after adding an additional 3 teaspoons of the red curry paste, also upped the fish sauce by a tablespoon and added a cup of frozen shrimp at the end. The fresh lime juice made all the difference, perhaps adding galangal or kafir lime leaves in the future? Will try next time. A fantastic recipe, thnx for sharing!

Delicous! I added some extra chicken (~2.5lbs total) and sliced carrots to the mixture for some color and a chunkier soup. My local grocer only had the lemon grass in a tube but that worked well too. Also, didnt find it all that spicy (was heavy-handed with the curry too!) so it could be kicked up if you wanted more. I loved this - will absolutely make it again!

Great recipe! I added buck wheat soba noddles to make it more filling.

I made this recipe and the fish sauce completely overpowered the soup. I tried to add more Coconut milk, but in the end I threw the whole pot out. DO NOT put 3 tablespoons of fish sauce in this recipe... it ruined it. I may try again, but I am frustrated that this recipe was so bad.

Really good, but chef John highly oversold the red curry paste. I doubled the amount he specified and it still wasn't very spicey. The jalapenos recommended for the garnish saved the day. I will make it again, but add a couple of unseeded sliced jalapenos with the onions at the end.

All I can say is WOW! I had no idea what I could expect with all of these very different ingredients but they came together like a symphony playing Mozart. I made this exactly following the recipe. I do believe that Chef John exaggerated the heat from the curry. I love heat but this is not overly spicy at all. Probably one of the most perfectly balanced dishes I have ever made. Each ingredient compliments the others so well that you can't really pick any one flavor out. They all come together in perfect harmony. If you can't tell, I love this soup.

This is an outstanding recipe! It is so easy and delicious!

Made it to recipe. Excellent!

Great recipe!

I couldn't find lemon grass in our stores locally so used the paste instead but otherwise followed the recipe and got rave reviews from the retreat guests and shared the recipe. it was a little too spicy for my husband so next time I will not put quite as much red curry paste in it so he can enjoy this wonderful soup. Thank you Chef John!

Amazing. Delicious recipe. Definitely a keeper. I've made it twice so far. Thank you.

Doubled the broth, cut the coconut milk to 1/4 can, upped curry paste to 4T and lime juice to 2 limes, used rotisserie chicken.

Made this for dinner tonight and it is the best soup I've ever had. Didn't have the lemon grass so I used lemon rind. Really good! I will make this over and over. Oh and I think cilantro tastes like soap so did parsley instead. I was surprised that I even enjoyed the fresh jalapeno's on top. Way to go Chef John, I have to say I've enjoyed all of the recipes I've made of yours.

Need to add more red curry paste to give it a bit move spice!

Good, but not that spicy unless you add extra spice. Easy to make and find all the ingredients.

I am not a fan of mushrooms and so I left them out but asides from that I followed the recipe to a T and it was absolutely delicious!! Definitely adding this one to my repertoire :)

Great soup. I did make a few changes. 1. I put the jalepeno in the broth with the lemon grass, garlic and ginger. This made the broth nice and spicey. 2. I used chicken breast instead of thigh and I also added pepper when cooking the chicken 3. I used 3 tsp of curry paste 4. I used 1.5 cans of coconut milk. 5. I added vermicelli noodles to make it more hearty

Meh. It came out OK, but I added much more curry paste, then boosted the spice with red pepper flake, garlic powder, and ground ginger. The cilantro and jalapeno slices brought it together for OK. Needs more depth of flavor...probably need to grate the ginger and garlic to get it IN the soup, know what I mean?

I am vegetarian so I changed it up quite a bit but this was an awesome base recipe. I used morning star chicken strips, no mushrooms, a bag of frozen Asian vegetables, somen noodles (although I added too many), lots of fresh jalapenos and scallions at the end. Yummy!!! Also, we are hoping all these great ingredients are going to kick the flu right out of our house :)

Delicious! I received rave reviews and requests for the recipe. After watching the video, I only used one teaspoon of red curry paste, but I think two would have been fine for me. It could have been spicer. Next time I'll use a red jalapeño as shown in one of the photos for that extra pop of color. This recipe is a keeper.

I followed the recipe exactly and this turned out great. It was a learning experience. I had never cooked with some of the ingredients before. Lemongrass was the hardest ingredient to find but I did get it. One reviewer noted this is a light soup. It is. You’ll want to listen to some of the suggestions for sides if having this soup for dinner.

This recipe is to DIE for. I made it once, it turned out fabulous and have been craving it again ever since! I followed this recipe exactly, except I turned it into more of a vietnamese soup and added carrots, bean sprouts and then served it over rice noodles. My only suggestion if you are going to do that, is DO NOT cook the noodles in the soup. They absorb a lot of the broth so the soup becomes too thick. Cook the noodles separately and then pour the broth over top.

So good!!! I can't wait to make this soup again! I did as another reviewer had suggested and used the lemon grass and ginger from a tube. I also used chicken breast because that's what we had. Definitely serve with the jalapenos, cilantro and lime wedges.

We love this!! I use double the red curry paste, substitute 1 tsp salt for fish sauce due to a non-fish eater, and instead of straining the broth, I twist those items into a coffee filter and soak it in the boiling broth.

Loved this, followed the excellent recommendations from Maryam Dadabhoy

Tasted quite salty the first day - was better the second. Agree with another reviewer to cut fish sauce in half. I would also double curry paste next time. Good recipe for Whole 30ers.

I just made this and it was outstanding!! I would be excited to have this soup served to me in a restaurant. The house smelled so wonderful

Great recipe. Used 1/4 less of coconut cream. My husband is picky with his Thai dishes and this one he complimented twice.

I found it not spicy enough, I ended up using the whole bottle of red curry and shaking in some cayenne pepper then it started to come around. I also found that it tasted better the next day after sitting overnight and eating at a lesser temperature. Ala in all, I enjoyed it and will likely make again.

We made this dish exactly how the recipe was written and we were very disappointed. The sauce never thickened, we had to remove the chicken and add flour to get it even remotely sauce-like. It was also so incredibly salty that it was physically painful to eat.

I made this for the first time and brought it to a work potluck. I had several requests for the recipe and had only about a cup left over for myself afterwards. It is absolutely delicious, but I agree about the ThaiKitchen curry paste, I used 3 tsp but couldn't taste any heat other than the jalepenos so I will use more next time. Thanks Chef John!

Divine ...! I will do this over and over again! I didn't have light, used both cans of thick, coconut milk. By mistake, I used too much red curry, 3 TBSP instead of teaspoons(!), even with so much red curry it was absolutely wonderful. Obviously, we didn't use jalapeños anymore... We are spicy food lovers indeed! Other than these 2 small and unintentional modifications, no alteration to the recipe. Would never make any changes before trying first the original recipe. Thank you Chef John!

Fantastic soup, with many variables to play with! I've substituted shrimp for the chicken with great results, used grilled peppers as an addition - all to great effect. I did find the soup was more "manageable" with holding back on the coconut milk a bit. The full dose yielded a very rich soup, even with the "Light" Coconut Milk. I also found the tube of crushed lemon grass that's available in stores these days was perfectly fine and much easier.

Only minor changes. One can "lite" coconut milk, one can regular, to lighten it up a little; chicken breast instead of thighs. The only problem is that I want to eat half the recipe myself, it's so delicious. Next time I make this, and there will definitely be a next time, I will use all lower fat coconut milk and thigh meat. Also, I'll cut the chicken into thin-ish strips, instead of chunks. I added french cut green beans to some of the leftovers today, and that also was great.

SPECTACULAR! Followed the recipe to the letter and was thrilled with the result. Some reviews say that 2 tsps of the red curry paste was insufficient ...we must have lucked into a stronger paste because it was perfect. This will become a staple - will likely triple the recipe and freeze batches for the satisfaction of 'instant comfort food' - yum!

Good stuff. To pack the spice you need to add it though, jalepenos & some Siracha will do.

Made this recipe as is and is was good, not great in my humble opinion. Here are the changes I made the next time: 1) Instead of infusing broth with the lemongrass, ginger and garlic and discarding it 2) I add Thai flavoring from Gourmet Blends 3) Used 1 can of light coconut milk 4) Added 1 tsp of Sambal Oelek for spice 5) Chicken breasts instead of thighs.

I've been sick for a while now, so I was getting sick of the chicken soups I had available, and decided to try something different. This was delicious. Tastes like my favorite soup at one of the local Thai restaurants!

This soup was crazy good! We love Thai food and this reminds us of the quality and taste at our favorite Thai place!

I make this soup often. I always add double the red curry paste. I sometimes use dried lemon grass from Penzey's because lemongrass stalks are hard to find around here. And I usually just use up left over chicken and throw it in with the mushrooms. I love it.

This recipe is delicious and easy! I didn't have lemongrass so I just omitted. I added about 5 teaspoons of the red paste which made it just right for us. I also brown rice and spinach. I will make again!!