Don’t be intimidated by the long list of ingredients here—this soup comes together in under an hour. The end result is otherworldly: a bowl of rice noodles bathed in a silky, spicy coconut broth and capped with a crunchy, cooling garnish.
I agree that this is one of the best recipes I have made from Fine Cooking. Made some substitutions to use what I had due to the pandemic. I subbed rice sticks for the wide rice noodles, and we had no bean sprouts. Nonetheless, the soup was still outstanding with the remaining garnishes, which are an important component of the soup.
The flavors of Asia in a bowl.I've made this recipe twice-each time, my guests were in awe. Great for dinner on a hot summer evening or s smaller serving is a good first course for an Asian meal.
Amazing flavor, texture and colors! Huge hit!!!!
To Die For. Probably the best recipe I've ever made from Fine Cooking mag. This soup is outstanding. It has incredible depth of flavor and is worth all the effort. This will amaze your guests. Do all the garnish and make sure everything stays cold and crunchy before serving.
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