The first time I made this I followed the recipe exactly and it was quite good, then I tweaked it and it became the best sauce I've made, restaurant caliber. I doubled the tomatoes, and partially blended them before adding, since I prefer a saucier pasta and added two minced cloves of garlic in with the onions. Also I added more like a quarter cup of Parmesan. Excellent flavors together, it's enough to make me buy evaporated milk on a regular basis!

Reviewed On: Apr. 7, 2008

I make this soup almost every week! I make it veggie by using veggie broth and mushrooms or tofu for the shrimp. I've never added the lemon grass and often leave out the cilantro and/or green onions and it doesn't seem to suffer. also, I use full fat coconut milk. Also, since the soup never lasts more than a day i add the noodles straight to it. 3/4 or so of the spinach seems like plenty to me. All in all a great a forgiving recipe, thanks for sharing.

Reviewed On: Dec. 26, 2007

I've been experimenting with this recipe and found it's also good with dried basil, and to cut down on fat, don't seed the tomatoes and leave out the olive oil. Not that the original is decadent. It's a great simple meal, but it all depends on how ripe and flavorful the tomatoes are

Reviewed On: Sep. 25, 2007