Comments on: Thai Chicken and Red Curry Coconut Bisque

By: Natalie (Perrys\' Plate)

Natalie (Perrys\' Plate) — Fri, 11 Sep 2009 15:23:57 +0000

I can’t wait to try this!

By: sprucehill

sprucehill — Sun, 23 Aug 2009 15:52:44 +0000

Just a regular small package of mushrooms will do if you like them add more the noodle package is 16oz but agin you can add the amount you like. It is a very flexible recipe. Chicken I would say about a pound would be perfect!

By: babskitchen

babskitchen — Mon, 17 Aug 2009 16:55:13 +0000

How big a pkg. of mushroom? (8 oz., 16 oz.?) How much chicken? (1 lb.?) How big is the bag of noodles? My store carries different sizes of most products.

By: marilyn989

marilyn989 — Mon, 03 Aug 2009 17:03:23 +0000

This soup was really good. I used bottled ginger instead of fresh. My only suggestions would be to add the amount of fresh chicken (I used about 1 lb) and rice noodles to the recipe since the package size varies.

By: sprucehill

sprucehill — Fri, 31 Jul 2009 15:59:54 +0000

I am so glad everyone is enjoying this recipe it is one of my favorites! Lime would be good in it I will have to try it next time!

By: Nancy Cordaro

Nancy Cordaro — Mon, 27 Jul 2009 19:39:36 +0000

Oops! I forgot to add that instead of cooking the chicken in the pot we used left over chicken from our dinner a few nights before. Saved us time AND money and tasted great!

By: Nancy Cordaro

Nancy Cordaro — Mon, 27 Jul 2009 19:37:15 +0000

We tried this recipe today. We’re on an RV trip in chilly rainy Maine and checking in on the site this recipe looked delicious! The local grocery store had ALL the ingredients we needed, so thrilled, and we were blown away by the results! It was a hit with everyone! I’m very sensitive to heat in my food but I think even more chilie paste would be fine if you are very tolerant to it. We found the thin rice noodles and they worked out just as well as the thicker ones. This will definitely remain on the rotation when I get home. It is even better than the same version of this soup that we get locally at home (which costs SO much per serving) Thanks so much for sharing this! YouROCK!

By: marlayne

marlayne — Sun, 26 Jul 2009 01:48:32 +0000

I tried this yesterday and it was delicious and easy! Thanks for posting it!

By: dandeliondays

dandeliondays — Fri, 24 Jul 2009 23:44:59 +0000

P.S. I think some bean sprouts would also be fitting to add. Just add raw to each individual bowl and then pour the hot soup over. Yum, can’t wait to have this again.

By: dandeliondays

dandeliondays — Fri, 24 Jul 2009 23:43:46 +0000

This dish was great! It reminds me of my favorite coconut soup from a local Thai restaurant but kicked up notch. I cut the recipe in half for me and my husband and used probably 8-10 ounces of the rice noodles. The only thing I would change would be to add an element of sourness – maybe a dash of rice vinegar or a splash of lime. This is definitely something we will be having again! Oh, and I too like to simmer my soups for a while but this one I made in about 20 minutes and it still tickled my tastebuds pretty good! Thanks for posting this.