This Thai-inspired soup is packed with chunks of tender chicken and mushrooms. It's rich and creamy but red curry paste, ginger, lemongrass and fresh chilli peppers make it nice and spicy.
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. - 09 Feb 2015 (Review from Allrecipes US | Canada)
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. - 11 Aug 2012 (Review from Allrecipes US | Canada)
Really good! I poached this chicken in the broth but did everything else as written. - 24 Oct 2012 (Review from Allrecipes US | Canada)