About this recipe: This Vietnamese-inspired soup is delicious and hearty. Don't be put off by the long list of ingredients, the results are really worth it. Tofu and vegetables are simmered in a curry-spiced coconut soup. Enjoy alongside rice, if desired.
This was delicious - fragrant and creamy. I followed the suggestion of reducing the water and broth by half to make it more creamy and stew-like, rather than like a soup. I did make some changes: used two tbls. of Madras curry powder and two tbls. of Thai red curry paste, instead of the 4 tbls. of curry powder. Didn't add the red pepper flakes and substituted reduced sodium soy sauce for the fish sauce. Added one large sweet potato instead of the 8 regular potatoes and used lite coconut milk...still creamy and delicious! I let it simmer for about 1.5 - 2 hours and the house smelled so good! The directions didn't specify when to add the kaffir lime leaves and bay leaf, so I threw them in right before I started the "simmer" process. - 24 Aug 2003 (Review from Allrecipes US | Canada)
This is a beautiful soup; I agree with the other reviewer in that it seems to have cross-bred with Thai laksa! I reduced the amount of curry and chili for the children's sakes, and it was just right. The only thing is that the cooking times on the recipe don't do it justice! AllRecipes puts this soup as being ready in two hours, but that's way, way off. Mine was done in under 40 minutes, and that included frying my own tofu! A very quick and easy recipe. - 29 Apr 2002 (Review from Allrecipes US | Canada)
Wowie! The most exotic thing we get out here is beans and rice, so I wasn't too sure what to expect. I decided to make it thicker like a stew, like it says in the description. I once had curry in a Indian restaurant, but this kind seems kind of fresh and creamy in comparison. Really good! My picky eater said it was too spicy, but I have a cast iron stomach, so I thought it was perfect! I had to go into the city to get some of the stuff, but now that I have it, I can't wait to make this again! - 24 Oct 2001 (Review from Allrecipes US | Canada)