Comments on: Vegan Lemongrass Thai Green Curry Soup with Zucchini Noodles

By: Meaghan

Meaghan — Mon, 14 Dec 2020 20:54:11 +0000

In reply to Anonymous. We're so sorry for the confusion! The recipe is titled incorrectly. There is no coconut in this recipe!

By: Anonymous

Anonymous — Mon, 14 Dec 2020 15:51:47 +0000

Where is the coconut??

By: Sarah Prowse

Sarah Prowse — Sat, 13 Jan 2018 11:59:14 +0000

In reply to Carol. Hi. I use Kallo Organic reduced salt stock cubes 0.1g per 100ml or Marigold Organic reduced salt boullion 1.5g per 250ml and Mae Ploy curry paste which is 14.2g salt per 100g. That should help reduce the sodium intake if you are concerned.

By: Marla

Marla — Mon, 20 Feb 2017 17:33:16 +0000

You mention green coconut in the title but nowhere else. Is that a mistake? How much do you add and when?

By: tANaGAYfg5

tANaGAYfg5 — Thu, 19 Jan 2017 14:06:32 +0000

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By: Victoria Van Vlear

Victoria Van Vlear — Sat, 07 May 2016 02:52:16 +0000

I just made this for dinner tonight, and it turned out great! It was my first time working with both lemon grass and bok choy, and I’m now a fan of both. Thanks for the great recipe!

By: dizzy5

dizzy5 — Wed, 16 Mar 2016 13:06:58 +0000

In reply to rene.

“Mae Ploy” brand green curry paste, for example, lists shrimp paste among the ingredients but not Thai Kitchen brand…’course, they could all be lyin’.

Thai kitchen green curry paste
Ingredients
Green Chili, Garlic, Lemongrass, Galangal (Thai Ginger), Salt, Onion, Pepper, Coriander, Cumin, Kaffir Lime. Manufactured In A Facility That Processes Peanuts. Gluten-Free.

By: Anonymous

Anonymous — Wed, 16 Mar 2016 12:57:24 +0000

In reply to Anonymous. Thai kitchen red curry paste. Red Chili, Garlic, Lemongrass, Galangal (Thai Ginger), Salt, Onion, Kaffir Lime, Coriander, Pepper, Manufactured In A Facility That Processes Peanuts. Gluten Free And Vegan.

By: Donna T

Donna T — Tue, 15 Mar 2016 19:47:32 +0000

In reply to Ali Maffucci. Thanks for the quick response. Also, thank you for all your great recipes. You have helped me get my blood sugars under better control.

By: Ali Maffucci

Ali Maffucci — Tue, 15 Mar 2016 12:29:55 +0000

In reply to Donna T. I always use firm or extra firm! It's a total preference!

By: Donna T

Donna T — Tue, 15 Mar 2016 03:09:18 +0000

What type of tofu? Soft or firm? I would assume soft. Yes? No?

By: Anonymous

Anonymous — Thu, 11 Feb 2016 05:18:38 +0000

so good! thanks for sharing!

By: Michelle

Michelle — Tue, 02 Feb 2016 01:34:20 +0000

Just one little question about this recipe!

When I first tasted it, it tasted REALLY watered down. Could it be due to the fact that I doubled the recipe? It’s not hard to double and I made sure I had everything right. I ended up adding a lot of salt (Pink Himalayan salt but still) and an entire can of (thai kitchen brand) coconut milk to bring out the flavors. Is the water added really necessary? I feel like that’s what did it.

Other than that I LOVED this recipe. The coconut milk made it oh so decadent. I think I’m going to try with red curry paste next! This soup was surprisingly filling. I could only eat one bowl. But that might be due to the coconut milk.

By: Anonymous

Anonymous — Tue, 01 Dec 2015 00:21:06 +0000

In reply to rene. Actually the Thai kitchen green and red curry pastes don't have shrimp and are vegan. They are the brand you're most likely to find at your local supermarket

By: rene

rene — Sun, 05 Apr 2015 08:09:09 +0000

I’m not sure if you are aware, but green curry paste is not a vegan product. It does contain shrimp paste. Red curry and panang curry contain it too. The only one that is truly vegan is the yellow curry paste.

By: Anonymous

Anonymous — Fri, 20 Mar 2015 16:04:36 +0000

I recently purchased a spiralizer, and this was the first spiralized recipe I’ve made (or ever had). It was delicious! Thank you for keeping me from regretting my impulse purchase. I look forward to trying your other recipes.