This soup was absolutely delicious!! I did make a few changes to suit our needs (vegetarian). I used 1 can of chick peas, 1 can of brown beans with tomato sauce (both in place of the chicken), a jar of salsa and a fresh tomato (in place of the canned tomato), and veggie broth in place of the chicken broth and water. It was so yummy! The only other thing I changed was to add sour cream. The kids wouldn't eat it because of the spice, but that was ok, more for my husband and myself!!

Reviewed On: Aug. 10, 2009

I put this in the slow cooker with chicken breasts. I simmered the sauce ingredients with the onion and chicken all day, then about 1 1/2 hours before serving I added the vegetables (except the potatoes, left them out entirely). I added a couple basil leaves to the broth, and used lemon zest instead of lemon grass because that is what I had on hand. This soup was fantastic, my husband and I loved it!!

Reviewed On: Jun. 9, 2009

This recipe is one of our absolute favourites, the kids even ask for seconds!! I did find that cooking the chicken in the oven took way longer than 12 minutes, it was more like 35. So now I sear it in a frying pan with the Tandoori and then add it to the sauce to simmer for 30 mins (which also cuts down on the amount of dishes). I've made it with all the fatty products, as well as 1/2 the butter and 10% cream and it's just as good both ways. I'm going to try the evaporated skim milk to see how that goes next time. The sauce freezes great, so I always double up on the chicken breasts so there is enough for next time.

Reviewed On: Feb. 27, 2009