About this recipe: This soup is welcomed during the cold winter nights. It's aromatic, slightly spicy and truly delicious. If you like your soup a little thicker, reduce the amount of chicken stock and water by half.
Can be found Asian speciality stores.
This was sooo good. I'm Vietnamese and I've been craving my mom's curry ever since I've moved away from home. Needless to say, this was just like Mom's [don't tell her I said that]! Some additions and substitutions I made to the recipe: instead of lime leaves, I used fresh basil - makes all the difference. No stalks of lemon grass, but I did have chopped lemon grass, added about a tablespoon. For the reviewer who wondered why he/she couldn't eat the lemongrass - that's because stalks are not supposed to be eaten. It's there for flavoring, just like the bay leaf. When chopped finely, the lemon grass isn't as hardy as you chew all the other goodness. Also added a little bit more red peper flakes for an extra kick. Everything turned out so great that I brought some in to work for a buddy and he loved it also. Thanks, Billy! - 22 Aug 2005 (Review from Allrecipes US | Canada)
In Vietnam people don't put bell pepper (or so called sweet pepper or Da Lat papper in Vietnamese), carrot and ginger in the curry. However, you can customize the dish and add many vegetable as you want but this will make it look more like the curry dishes of other countries. - 14 Dec 2005 (Review from Allrecipes US | Canada)
this is awesome!!!!!!!!!! I do cut back on the red pepper flakes (like 1/2 tsp.)...the fish sauce smells awful in the bottle, but doesn't make the soup taste fishy at all...the cilantro is a perfect touch at the end. Excellent reheated the next couple of days too. 3-23-07 update...don't substitute LIGHT coconut milk for the regular....yuck....makes it too thin! - 22 Jun 2005 (Review from Allrecipes US | Canada)