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.

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!

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!

My husband and I liked this recipe, my kids were not big on it. I was a little reluctant to add the romaine lettuce to it, but it turned out fine. You just have to be sure that any leftovers you have don't have the lettuce mixed up in it. I'm not sure if I would make it again as a family meal.