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Added February 10, 2004 | Recipe #83517
Showing 1-5 of 5
on January 14, 2011
A no-fuss, quick recipe that confirms my belief you can't go wrong when you start with 2 cups of coconut milk. Yum!! I Iiked the sweet potato/coco milk combination for the soup base. I used one can of coco milk (13.75 oz) and made up the difference with more broth (water plus Knorr Fish Boullion cube in my case). I also stirred in a couple T's of lemon juice to balance the sweetness of the other ingredients. And I used a yam, not a sweet potato. Makes a pretty color soup. You could skip the roasted red pepper if you don't have one on hand; its function seems to be primarily visual. Some chopped coriander would be a good addional or substitute garnish. I used real lump crabmeat because I got it cheap but you could make this with imitation crab, shrimp, firm white fish or even tofu or chicken.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 18, 2008
on November 16, 2008
We greatly enjoyed this soup. I wasn't sure if I should use a sweet potato, or a yam so I used half of each! We already had some shrimp in the house so I substituted that for the crabg. Other than that I followed the recipe exactly. (well except I used an immersion blender right in the pan, instead of the counter top blender) Yum! Just the right amount of spice not to hot not to mild. I think next time we'll either try chicken or crab as the meat.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 02, 2008
The flavor of this soup was very good. My mouth was on fire with the heat of the curry, but tamed by the sweetness of the crab. Great blend.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #443507
on February 03, 2007
Serving Size: 1 (340 g)
Servings Per Recipe: 4
The following items or measurements are not included:
Thai red curry paste
roasted red peppers