Very nice soup. Personally I agree that this recipe is too spicy for my taste. Next time I'll take the author's advice and cut back on the amount of green curry paste. A previous reviewer's suggestion for adding a 1/2 cup of rice is also a good idea. I wish to comment on some of the other reviews posted here: It's absurd to rate a recipe you haven't made. When you radically change the recipe before making it well...you haven't exactly made the recipe have you? Very minor modifications are one thing. Cutting the broth in half so it isn't a SOUP or replacing a carrot for onions and bell peppers are not minor modifications. Reviewers on this site constantly take liberty with recipes (which is great I do too) but then rate the recipe they radically change. It's a disservice to the recipe author.
Very nice soup. Personally I agree that this recipe is too spicy for my taste. Next time I'll take the author's advice and cut back on the amount of green curry paste. A previous reviewer's suggestion for adding a 1/2 cup of rice is also a good idea. I wish to comment on some of the other reviews posted here: It's absurd to rate a recipe you haven't made. When you radically change the recipe before making it well...you haven't exactly made the recipe have you? Very minor modifications are one thing. Cutting the broth in half so it isn't a SOUP or replacing a carrot for onions and bell peppers are not minor modifications. Reviewers on this site constantly take liberty with recipes (which is great I do too) but then rate the recipe they radically change. It's a disservice to the recipe author.
This was soooo good. We made it with half the chicken broth also because I thought it would get too watery. I thought we had carrots but I was wrong. So I cut half a yellow onion into strips and sauteed that instead with the garlic. It was just like the curry you get at a thai restaurant. We had this over rice. I also looked at my jar of curry paste which recommended adding 2 tablespoons brown sugar. Next time I'll probably add the carrots and maybe green peppers. It was so good. We'll definitely be making this again.
I doubled the recipe but did 2 full carrots and used red curry paste instead. I did one can of lite coconut milk and one can of regular and I used 1/2 cup of pre-made lime juice instead. I thought this was good but I think it needs less chicken broth (like 3 cups for 4 servings) to make it thicker like similar soups I've had and it would probably benefit from some rice (especially basmati rice) and maybe some ground peanuts. Overall good (and smells REALLY good) but needs some tweaking.
I must have gotten the mildest jar of curry in the batch. I purchased a 4 oz bottle of Thai Kitchen Green Curry Paste and following directions added 2 T. (I had doubled soup recipe because it sounded delish and got good reviews and I was really hungry!) Then I added another T. Then another! It didn't take long before I had emptied the jar into the soup and was barely aware of any spices. So either everyone in the world than me is a weenie or I got a particularly mild bottle. As for the soup spicy or not it was delicious. However I review it delicately because as someone pointed out if you change the recipe radically then you really can't comment on the original recipe. I forgot to pick up green onions so I ended up using a roughly chopped white onion. And then I had some red and green peppers leftover in the fridge and knowing how pretty that would look I roughly chopped the peppers and threw them in. (It did look pretty: the red and green of the peppers and the ornage of the carrots against the pale chartreuse of the soup.) Then because I was still looking for bite I started sprinkling in caynee but I stopped rpetty quickly because it was changing the oclor of the soup. I will state that the soup was good and then adding the fresh squeeze leime juice made it go: "POW!" Totally took it up 4 star. Bon apetit!
We loved this with a few additions. Doubled the recipe but did not double the coconut milk. Added extra garlic and yellow onion to start. Added red curry paste and curry powder to intensify flavor. Also at the end I tossed in drained can of chopped tomatos fresh spinach and fresh cilantro. Also used thighs not breasts. Served over a small mound of rice. PERFECT!!!!!!! Could not stop eating it!
Yum yum yummy! This soup was so good there wasn't even a drop left in the pot when we were done. The only ingredient that I added was 1/2 cup of cooked basmati rice that I had leftover in my refrigerator. My only regret is that I didn't double the recipe.
This soup was ok...but not memorable. The spiciness/pungency of the curry paste you use must vary significantly because 1 tbs did not make mine very flavorful or at all spicy. We were dumping red pepper and soy sauce in our bowls to give it more flavor. I used Thai Kitchen brand which i've enjoyed for other recipes...but if I make this again i'll have to add more than called for even though other reviewers said theirs turned out too spicy. You really have to season to taste with this one. I also added some celery yellow onion and red bell pepper which was nice. I'll also add less stock so its thicker if there is a next time.
A little bland I'll try again with more curry to spice it up next time.
This was very tasty with half of the chicken stock and slightly less than the recommended green curry paste. The only reason I gave this 4 instead of 5 stars was because I used a can of whole coconut milk and that made the dish VERY heavy. Be aware that this may be easier to digest with light coconut milk but perhaps not as tasty. Very yummy otherwise!
