Coconut Soup

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Have been eating coconut soup for years and always wanted to try it. This soup rocks! I honestly could have done without the chicken or the mushrooms, the soup was just that good. Already planning on another pot, this time I'm doubling the recipe. Thanks Paula!

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Definitely as delicious and authentic as the ones you would get at a Thai restaurant. It was my first time cooking with lemongrass, and it actually was really easy! You gotta make this soup!

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One of my favorite Thai dishes and this is as good as any Thai restaurant of which we have many. I sometimes vary the quantities of ingredients to meet my tastes for the day such as increasing the limw\e jucie or the peppers. I can't believe that one of my most ofen used recipes for company or just a night at home could be so easy. A great recipe for cooks on any skill level!

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The only change I made was using whole baked chicken, I feel that it's more tender and jucie! I also added some cooked prawns to the mix.

Two things that i've noticed in some previous comments. Someone ommited fish sauce because they did not like the way it smelled. This would be the case when you open the bottle and smell, but otherwise would not smell or taste bad when added to the entire soup.

Also i'm curious as to the difference between ginger and galanga (something i've never heard of and I plan on educating myself on right now.

Anyhow I just made this soup and it's sitting on the table ready to serve when my wife comes home. I'm so excited to have her try.

Best regards,

Horatio

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This soup was perfect and so easy to make. I used chili paste also and added sliced onions and green onions since that is what my local Thai restaurant does. It was so close to theirs that I'm making my own from now on.

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This was easy to fo make and the results were excellent. I can't wait to serve this to my friends who enjoy Thai food. I did add some extra hot chilli sauce to kick up the heat...I like it Thai hot....

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I have been unable to find Kaffir lime leaves in my area, so I used lime zest as well as extra lime juice. Nor was I able to locate galanga, so I used regular ginger root, which is readily available. Also, I don't like mushrooms, so I just skipped them. Nevertheless, this soup was fantastic, and tasted more like the soup I had in Bangkok than any Thai food I have ever had in the States. I didn't think I liked Thai food until I went to Thailand, and this soup did not disappoint!

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I love thai coconut soup and this one is a keeper. By personal preference, I added chopped cabbage to the mix and cooked it down until soft. I served the soup in bowls over white rice and it was great.

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Easy! Fast! Exactly like the soup at my favorite Thai joint! My only changes were that I added one minced garlic clove and left in the thin sliced ginger instead of removing it. This one is going in my "go to" book.

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I just tried this recipe today. It is awesome! Tastes just like the restaurant, except I omitted the fish sauce. I didn't like the way it smelled so I knew I wouldn't like it in the soup. Also, I know Paula and her sugar so I cut back on the sugar. It was soooo good and easy! Can't wait to make it again!