Followed the directions pretty much to the letter (except for carrots; DH hates cooked carrots), and tweaked it before serving by adding quite a bit more red curry paste. Didn't have mint but didn't miss it. We had enough for leftovers the next day and I added way more snow peas. When I make this dish again, I will definitely double or triple the amount of peas. Their crispness adds a wonderful texture. It's a great soup for a cold night, not requiring much time or energy. If you don't have rotisserie chicken, simply use a poached chicken breast.
The broth is fantastic, but the dish overall is a little bland - the chicken, noodles and veggies just didn't seem to absorb the wonderful flavors in the broth. Word to the wise if you plan on having leftovers - the rice noodles soak up a lot of broth and get really swollen over time.
Delicious and easy to make. Based on other reviews, I cut the amount of Sriracha in half, but will probably add the full amount next time. Added sliced mushrooms and made with pad thai sized rice flour noodles as my store didn't have the wider ones.
Absolutely perfect. I added some shitake mushrooms and one extra cup of chicken broth to make it a little heartier (and so I could have some leftovers, of course). EXACTLY what I was looking for: Comforting, filling, and spicy. Saving this one.
Nice! I made just a few changes. Used raw chicken instead of cooked. Fried the curry paste first and then added the stock to that. Added mushrooms. Used fish sauce instead of soy sauce. But it was an excellent recipe, that I'll be making often!
This was the most delicious soup ever! If you take it easy on the noodles, it's enough to satisfy you without making you fat! All the flavor makes it downright therapeutic. I'm extremely impressed. It will be a regular.
The only change I made was I roasted the chicken with a little olive oil, salt and pepper instead of using rotisserie chicken. Was so good and the heat was perfect! Will keep this in rotation this winter!
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