Comments on: Thai Green Curry Noodle Soup

By: Tonia Schemmel

Tonia Schemmel — Wed, 04 Mar 2026 00:45:43 +0000

In reply to ChrisB. So glad you hear you enjoyed Chris! Appreciate your notes, so helpful.

By: ChrisB

ChrisB — Tue, 03 Mar 2026 22:36:02 +0000

Like almost everything I have tried of Sylvia’s recipe ideas, this one is a definite keeper. The layers of flavor and perfect spice was a real party in our mouth. I used rotisserie chicken and didn’t add it until the broccolini was done, because it was already cooked. I used almost a whole can of Maesri green curry paste. I enhanced this with a few slices of galangal, lime leaves, pieces of lemon grass (not chopped) and 2 crushed cloves of garlic. I fished all of these out with a spider before adding the chicken. I did add a bit of honey at the end. This and the lime/fish sauce tamed the spice just enough. I thought the Thai basil sauce added at the end really made the dish, both in appearance and flavor pop. I used a full 1/2 cup basil leaves, well packed. We try to limit our carbs, so I used a package of It’s That Simple zero net carb angel hair and it was perfect for this dish. We will make it again and again.

By: Tonia Schemmel

Tonia Schemmel — Sun, 30 Nov 2025 19:57:31 +0000

In reply to Elizabeth. Good to hear!

By: Elizabeth

Elizabeth — Sun, 30 Nov 2025 17:25:54 +0000

This is my favorite soup to make for people if they are intimidated by Asian cooking.

By: Tonia Schemmel

Tonia Schemmel — Tue, 23 Sep 2025 02:01:36 +0000

In reply to Bailey Marie Fee. Great to hear!

By: Bailey Marie Fee

Bailey Marie Fee — Mon, 22 Sep 2025 21:11:34 +0000

One of my favorite curry recipes!

By: Tonia Schemmel

Tonia Schemmel — Mon, 08 Sep 2025 17:10:58 +0000

In reply to Connie. Maesri Curry paste is our favorite! Glad you gave it a go with what you had!