I prefer my soups thicker, so if I make this again I will definately either decrease the amount of liquid or add more flour to thicken it up. I added about 5 cups of broccoli and put half the cooked broccoli in the blender. I also added minced garlic with the onion at the beginning. And instead of using processed cheese I prefer a sharp cheese in soups so I added an entire container of Imperial Sharp Cheddar (250g). It did turn out quite good, but as I mentioned I would have preferred it thicker.

Reviewed On: Aug. 16, 2009

There were so many comments about this recipe that I had to try it! I was nervous about it after I started taste testing it, but my husband loved it and kids liked it. I didn't add as many onions - just one large. And I added parsley for color and a bit of flavor and chili powder for more umph!

Reviewed On: May 25, 2009

I would rate this a 5 star after the changes I made. My husband & I like our Thai food spicy, so I added 5 Tbsp of red curry, about 1 tsp or more of red pepper flakes and 1 tsp of cayenne pepper. I also added less then a 1/4 cup of chopped fresh Thai basil and about 8 Lime leaves. I didn't have any shrimp so I added cooked chicken instead. I didn't have any fresh shitake mushrooms so I added dried and put them in when the soup had to simmer for 15 minutes to soften them up. We served it over Basmati rice - it was excellent. Better then in a restaurant!

Reviewed On: Mar. 23, 2009