*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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!
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 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!:)
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!
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.
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.
Rating: 1 stars
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.