It wasn't as "broth-y" as expected (from the picture on the original blog), but I think that was better. It was more of a pasta sauce consistency. We even added some extra chicken broth when we added the noodles because we couldn't get them all underneath the liquid. I added some extra thai curry paste because I like the curry flavour. Make sure you buy red thai curry paste (which can be found in a different section than the Indian curry paste). The soup is rather lime-y, but in a good way!
We didn't use lime leaves because we couldn't find them. I'm not really sure if they would have changed the flavour at all, but the soup was excellent without it. I omitted the "cilantro roots" because we didn't buy them and also they're only in the list, not in the actual directions. We found lemon grass stocks, to my surprise, at Metro in the vegetable section.
We didn't add any salt or soya sauce at the end because we didn't think it needed it. The soup is very mild, so if you want it hot i'd suggest tossing in some hot pepper flakes for an added kick, but again the soup is good without it!
This is my second attempt at Thai food. The first time I made Thai chicken wraps. Both Thai dishes are very good and I recommend both! They were both relatively easy.
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