Yum! Two comments: First, I added half a bunch of mustard greens with the carrots and potato for added nutrition and flavor. The flavor was really good, but it gave the soup a very minor grittiness that wasn't great. Second, the person who complained about this not being vegetarian a couple years ago is hilarious. Just use vegetable broth?

Reviewed On: Sep. 26, 2009

This is a good recipe! I felt quite healthy after eating. I modified it only a little bit. Instead of silken tofu I used firm, which was fine. I also thinly sliced two cloves of garlic and threw them in with the green onions. Drizzled 2 eggs instead of 1. Used 6 cups of water instead of 4, but only used 4 cups worth of veggie boullion. Finally, used red Thai curry paste, and low-sodium soy sauce. I'm unsure where the "sour" comes from - I used double the rice vinegar (love vinegar) and it wasn't really very sour at all. It was good though, with the extra water added and low-sodium soy, it was nicely balanced and not too salty at all.

Reviewed On: Sep. 18, 2009

Does not need the sugar at all! Used spicy brown mustard + some powdered mustard, is great. Eating it again now, the leftovers are very tasty too on the second day.

Reviewed On: Apr. 6, 2009