This was tasty and had that great combo of thai flavors. Instead of blanching the spinach and snow peas, however, I just threw them in with the coconut milk. CL recipes insert steps where they aren't needed sometimes!
I made this without the red pepper and it had a great spicy Thai flavor. It is a wonderful soup that is definitely going into our dinner rotation. To streamline the recipe a bit, I did not precook the rice noodles, spinach or snow peas before hand. I soaked the rice noodles in hot water and just added everything into the pot before the last 2 minute simmer. Super good recipe!
My whole family really enjoyed this recipe - it's a "keeper!"
I made this soup exactly as directed with no changes. It was amazing! My family loved it. I prepared all ingredients before and had everything ready before starting soup. It was very easy and quick to prepare. I would not change a thing and can't wait to make it again.
This is an amazing soup! Passing this one on to family and friends!
This was an Excellent Soup! My husband and I are huge fans and my 11 yr old son at the whole bowl veggies and all! The market only had Sugar Snap Peas which I used in place of the snow peas and they added great taste and fresh texture. I also used cooked rotisserie chicken from the market to save time since I didn't have leftover chicken on hand. Other than that no changes to the recipe as written and this one is a new family favorite!
We had a fight over who would get the last bowl. I followed the recipe exactly. I've made it twice now and would gladly make it again.
My new favorite soup. I recommend using half the amount of snow peas and not pre-cooking them, to retain texture. Have all dry ingredients pre-measured and all vegetables pre-chopped and measured to make the cooking process flow quickly.
This was delicious! The ingredients really work well together. I substituted carrots for the snow peas, and I would probably add the carrots to the snow peas the next time I make this - probably next week! Has already become a family favorite!
This soup is incredible. We did not change a thing when we made this soup, and we will make it again and again.
This was amazing! I made it without the chiles because I have a low spice tolerance, and it was just right (and still flavorful). The whole family loved it; will make again.
My husband and I loved this soup!
Excellent! ...especially if you like Thai. I'll definately make again- good for lunch or a first course. This would even be good over rice. I only had full-salt chicken broth, so I used 5 cups & 1 cup water.
So delicious that I immediately had to come up with a vegan version for my daughter so the whole family could enjoy. Simply saute extra-firm tofu cubes in sesame oil in place of the chicken and substitute vegetable broth for chicken broth (or better yet, Imagine brand's excellent "No-Chicken Broth"). Both versions became instant repeats in our household, sure to stay family favorites.
YUM YUM YUM. So tasty and flavorful. I could go either way with the sno peas - I might leave out next time and double the spinach.
WOW!!! What a great soup....I have been reheating leftovers for lunch and it is great too.
This is a fabulous soup. I made it on Thanksgiving since we were eating the main meal late in the day. I left out the peppers because some folks do not like spicy.
Great soup! My husband and I both loved it. Fairly easy to do (although a lot of ingredients) and tastes like the real thing. I usually end up doctoring up recipes, and aside from adding some thinly sliced carrots I made it as is. I'll definitely make this again.
This was great!! It made quite a bit so i froze some servings. I have used the frozen portions for lunch and they reheated well. I plan on making it again around Christmas. It will be a nice diversion from traditional Christmas fare. It's not too spicy, just right.
Great soup. Made it tonight. As a previous reviewer said, I would break up the noodles to make it easier to eat. I also would cut down on the sugar. I was a bit skeptical about adding it, because the broth tasted great before I added it. A little too sweet for me, I'm more of a savory type of person.
This was outstanding! I added mushrooms and tomato slices and it was amazing. I will most definitely make this again!
This dish makes a lot of soup, so it would be good for a crowd or for leftovers. Adding the lime is a must and I would have liked to add the cilantro for more lime flavor I think (forgot to pick it up). This is great for adults, may be too spicy for the youngsters. I thought that the dish would be heavier, but surprisingly it was a light dish, not in a bad way. I will make this again!
This was fantastic! It was relatively quick to prepare, and oh-so good! The only changes I made were to add diced red bell pepper, and I substituted whole wheat spaghetti for the pad thai noodles,I couldn't find them. I used a speck less of the red curry paste because my husband is sensitive to heat. I omitted the peppers. and added crushed red pepper flakes to only mine. I am on Weight Watchers, and was happy to see that this recipe is only 5 points! I will definitely make this again.
This soup was easy and extraordinary! Tastes much richer and more complex than you'd expect, given how simple it is to make, once all the ingredients are lined up on the counter. I used extra spinach since I didn't have snow peas; it would also be good with some shredded carrot instead of snow peas, I think. (Break up the pad thai noodles if you don't like to slurp too much!) The lime juice finishes it beautifully at the end. This reminded me of my recent trip to Thailand - wonderful!
Just finished this meal with my family. My dad, knowing where I got the recipe, asked if there were a way to rate the recipe because he liked it so much! Everyone was oooohing and aaahing. Great flavors. We used left over Thanksgiving turkey breast instead of chicken, which turned out just fine. Will definitely be making this one again!
I made this soup last night and it was FABULOUS! It was a fairly fast and uncomplicated recipe to make. It was perfect as our family dinner just with bread. I would certainly make it for guests and add a salad. I've already passed the recipe on and will certainly add it to my favorites!!!
My most recent issue of CL fell open onto this page and it looked so yummy, I had to give it a try, knowing it was risky with my meat-and-potatoes husband. He skeptically filled his bowl saying, "I'll never finish all this" but he did, and then got seconds. I will add more spinach next time; and perhaps less noodles. I couldn't find phad thai noodles so used rice fettucine, which seemed too thick. We live in Seattle so next time I'll go to an Asian market for the real thing. I thought I'd be the first to review, but I was beaten to the punch!
This soup makes me feel like I can face the winter world. It's beautiful, creamy, spicy, warm, and has earned a spot in my cookbook. I had to make a few changes, since I live in a small town, and these were my substitutions: snap peas for snow peas and 3 tbl of a hot-pepper-and-garlic mix for the red peppers. The only thing I added was 1 tsp of crunchy peanut butter mixed into my own bowl (I was out of peanuts) and I know that sounds weird, but it was great!