My mother-in-law made this recipe when it came out in cookinglight in 2003. We loved it and it has been a staple in our house ever since. Very easy to make, and works great with a leftover roasted chicken!
This is good but quite bland for us... we added a lot more heat... 4 Thai dried chiles, some black ground pepper, a few shakes of cayenne pepper, plus 2 T of white sugar, 1T of Lawrys seasoning, 1T salt, 1T of basil and 1 T butter for richer texture and glossiness. Also used a rotisserie chicken and some asparagus. Yummmmm!
I substituted shrimp for the chicken and added some extra firm tofu, sliced mushrooms, a bit of salt and fine ground black pepper, fresh basil and a generous amount of cilantro. I also added about a Tbsp of cornstarch to 2 Tbsp of water (combine in a little jar w/ lid and shake until blended for no lumps). 1 tsp curry powder and 1/2 tsp tumeric. I boiled some Udon noodles to add to soup just before serving.