Added some hot peppers from the freezer for an added kick. Turkey and fish work well also. I made it yesterday and it was yummy. Glad your whole family enjoyed it! I’ve made it 3 times in the last month, and about to make it for the 4th time tonight! Other than that it was perfect! I am in love with Thai food! This soup was so incredibly delicious. Is that calulatio for the whole recipe or per serving. YUM! Thank you…I was soooo good! I added shitake mushrooms and shrimp. I added another tbsp or so of the the red curry paste. Just make sure that you use tamari (as this recipe calls for) instead of soy sauce. Will be keeping this recipe and making again. It was SOOOO GOOD! Ok, I had to make my own coconut milk. So good! I am never hesitant to try any of your recipes because I know they will all be delicious. Maybe add some cooked prawns too. The coconut and chicken brother were both good teammates! Made this for my dad’s birthday and we both love!! I ate a huge bowl and my husband got seconds. And now my house smells like my favorite Thai restaurant! I made this tonight and it was a huge hit. This was reallyyyy good. Everyone wanted the recipe!! Made this tonight and it was delicious! Thank you so much for taking the time to respond. Definitely restaurant quality. Definitely added to the soup season rotation! It’s been about 6 weeks since our Thailand trip. How can that be with a whole can of coconut milk? that putting coconut milk through an instant pot cook can make it separate. It’s spicy, which I like! For the rice noodles, would I be using 4 oz total or 8 oz? Oh—and I used brown rice noodles (it was that or a 14oz pack of plain ones that I was going to have to measure) and cooked them just a little longer. My previous attempts at cooking Thai food at home were always a bit disappointing, but this one is a sure-fire winner. 3 cloves of garlic, smashed a bit but kept whole Thank You!!! Thanks for sharing Alex! Changes – 4 C broth, shrimp instead of chicken, orange bell pepper- bc that’s what I had, added curry powder, cumin, turmeric, 1 shake nutmeg, 1 tsp red chili paste, curry powder. Spinach, asparagus, mushrooms were all great additions too. But unfortunately, without having tried this myself, I cannot answer with certainty. Do I just need to keep pouring in salt? Help! Yum, this is so good. SO good!! that changed the taste… red adds a sweetness to it compared. I also added more coconut milk only because I used more chicken. I find 1 wedge (or 1/8th of a fresh lime) is the perfect amount. Did you saute the chicken before you did the pressure cooking? Omg, this was insane. If you can’t have all the greens, please still find a way to get the cilantro. When hot add the onion, garlic and ginger. }); Now you know I love a red curry. Ty! It is my favorite ❤️. . I love your recipes so much so that I trust your opinion on brand! Made this last night. I was excited when I found this recipe because I actually had MOST of the ingredients. You could easily do brocolli too. I’m definitely adding this to my “favorite recipe” collection. Thank you for sharing your talent with us. So yes add more of everything and it will be amazing. I have 4 children (18,16,13,12) they ate all of it! Use the freshest ingredients possible – this dish absolutely won’t disappoint! I eat a lot of Thai food though. I added the noodles at the very end also. I usually add mushrooms and will occasionally swap the chicken for shrimp and add it at the very end. Elizabeth, you can substitute soy sauce or omit. Can I double the white onion instead? the SOUP!!! I didn’t want chicken so I added a pound of mushrooms instead. I think I’m going to try making this on Friday – just had a question. This one to start. I made mine vegetarian in my dutch oven and it was excellent. It was perfect! Also, is there anything I can add to make it less thick? Thank you for posting such good recipes! Better than any restaurant dish I’ve had! This was soooo good. I’ve made it at least 4 times for the family and it’s superb every time. I let the soup reduce too much, that was my only regret. My guests went back or thirds and took my phone to ensure I sent them the recipe. Added chili garlic sauce for extra heat and also used both chicken and shrimp! I use firm or extra firm tofu, cube it, then sandwich it between paper towels or clean kitchen towels. It gives a nice kick of heat at the end. My family of four all raved about it and finished off the entire 6-serving meal in one sitting. Pad thai noodles will soak up the liquid so it will tend to thicken up as it sits. I would advise to try to find the highest quality curry paste that you can, nice quality = more spice, and richer flavors. Thank you! Please use your best judgment for freezing and reheating. Definitely making this again! Do you have any recommendations for this? He had a very similar soup at a restaurant recently and it left me wanting more. Easy peasy. I am sure if I had cilantro it would be even better! ‘Your attitude right now is one of your superpowers. Yum!! Love your site. Be the envy of all the other women who claim they can cook. Red curry noodle soup for the win! This broth was the bomb! It’s a fantastic, flavorful recipe that stores and reheats well. Made this for the 3rd time and with a few small tweaks, for me it’s the most delicious Thai curry I have ever tasted. I saw this on Facebook one day and made it the next. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic, bell pepper and onion. 1 – 6.5 oz package of tofu “cutlet” (extra firm with slightly browned edges), sliced Delicious the best red curry dish I’ve had. Can we replace the rice noodles with zucchini noodles or rice? I usually use full fat coconut milk in recipes like this, but for this one I used lite, and it was still amazing. I did add the second cup of coconut milk and I’m glad I did! Love your website! Made with tofu and no cilantro. Instead of the noodles I cooked some Jasmine rice in a separate pot, and kept the rice apart from the soup. Slight alterations for a vegan version:
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