This soup is amazing! I used light coconut milk and low sodium chicken broth. I also sprayed the vegetables lightly with olive oil before roasting. I used Thai Kitchen red curry paste which is VERY spicy, but thats ok... in the bottom of the soup cup, I put fresh pineapple chunks and a small scoop of brown rice. The pineapple added just a bit more flavor and toned the heat down a bit. Will make often this winter! Hubby suggested shrimp in it too like another cook here did.

Reviewed On: Nov. 8, 2009