Could not get enough of this broth! If you like mushrooms you will love this soup! We used more crimini mushrooms (1 cup more) than the recipe calls for.
Spicy Coconut Shrimp Soup
VestaTuran Posted: 11/08/10
StacyYC Posted: 02/08/09
This is a restaurant-quality soup - very light and tasty. My husband does not like things spicy so I cut the red curry paste back to 1/8 teaspoon and I still thought it had a good kick to it. I served it with a salad with sesame/ginger dressing and some pot stickers from Trader Joe's. Easy, quick meal.
Robinl929 Posted: 03/09/10
I really like this soup. I did not find it bland at all. Very nice subtle flavors. I did saute the mushrooms and peppers for a few minutes before adding the broth. I also don't have fresh basil right now, so I just left it out. I am sure it will only enhance the soup
brownz Posted: 02/05/09
I make this dish often, and it is a family favorite. I usually add more mushrooms, ginger, and red curry paste. Although traditional basil is good, Thai basil is a nice touch if you can find it.
lknoll10 Posted: 06/11/09
i have made this twice now, and both times it had turned out perfectly! my family loves it, and they keep asking me to make it again. its very simple to make and didnt take very long. i will definately make this again!
mmfinny Posted: 01/08/10
Bland with an odd taste, I will not make it again. the only change i made was the basil. I did not have fresh so i used dried. can't see how this would make such a big change.
Redforever Posted: 09/13/10
The base for this soup is excellent, but a real Thai soup has much more heat. So I used 1 tsp curry paste. I also increased the ginger to 1 Tbsp and fish sauce to 2 Tbsp. I added 1 large clove minced garlic in the first stage of cooking and 2 Tbsp cilantro in the last stage of cooking. I think next time, I might add a couple pieces of lemon grass. By the way, Thai soups are not chowders, hence a thin broth is proper. I will make this soup again because of the simplicity of the recipe.