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Showing 1-7 of 7
on November 20, 2008
Yummy in my tummy. I have eaten this soup many times and thankfully, I happen to have most of the thai ingredients growing in my yard, chili peppers,kaffir lime, and lemon grass. I have substituted fresh Jamaican Ginger for the Galangal, it is less fragrant but works fine. I also used straw mushrooms (canned)which are more traditional and I have added other vegetables when available like cherry tomatoes, sliced sweet onions and eggplant. Thanks for a great recipeperson 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 #362018
on April 08, 2008
Very flavorful and healthy! Also quick, easy, and cheap to make! I substituted lime zest for the kaffir leaf and regular ginger powder for the galanga powder. I halved the ginger powder since it was starting to taste a little bitter from it. I also used low-fat coconut milk. Can't wait to try this again with the real ingredients.person 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 July 07, 2014
By Chef #362292
on May 15, 2011
By Chef floWer
on May 12, 2007
Wow another dish of Kathy's that brought us back to Thailand. This was delicious! Substitutes: I used regular ginger powder instead of galangal powder, choose red capsicum for my bell pepper and used dehydrated shiitake mushrooms as the supermarket ran out of fresh ones. Thank you Kathy228 for a wonderful souppeople 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 #452400
on March 12, 2007
on February 11, 2007
Serving Size: 1 (446 g)
Servings Per Recipe: 3
The following items or measurements are not included:
kaffir lime leaves