Original recipe yields 4 servings
Based on a 2,000 calorie diet
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...
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 ...
I followed the recipe exactly and this soup was excellent! the only thing I would change would be to add more mushrooms.
This was quite tasty and everyone in our house enjoyed it...as well as our neighbors (we share recipes a lot!)
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 use...
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 additio...
This is probably the best soup I have ever made. I used tofu instead of shrimp and vegetable broth instead of chicken broth. It was restaurant quality, delicious.