Bummer! We’re so sorry this one was a miss for you, Julie. We’re curious which veggies you used? Could they have contributed more moisture? This soup definitely is a lighter texture than a Thai curry (somewhere between a curry and a brothy soup), which we preferred, but if you’re wanting it to be more rich, another option is to use full-fat coconut milk. For the ginger/garlic – were you using freshly chopped or was it from a jar/tube? We ask because those flavors come through when we make this soup!

Bummer! We’re so sorry it didn’t turn out flavorful, Sarah. We just looked up Blue Dragon red curry paste and it only has about 1/3 of the salt per tablespoon as Mike’s Curry Love. So between that and the broth not having salt in it, we definitely think you’re onto something with those modifications causing it to not be flavorful. If you have any of the soup left, you can add tamari and/or salt to increase the saltiness. Keep us posted on how it goes next time!