Reviewed: May 15, 2012

I added 3 chopped green peppers and omitted the rice. Awesome recipe, will make again!

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Reviewer:

zimmiezelda

Cooking Level: Beginning

Home Town: Deptford, New Jersey, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Apr. 13, 2012

This works well in the crock pot too. Use 1 1/2 quarts of water, and what's nice is you can just put in 1 - 1 1/2 cups of uncooked rice. Now for a magical ingredient to try. Some of you will think it's a bit out of character for this soup, but definitely adds something. I had a half bag of rather stale corn tortilla chips. I threw them in a bowl of the soup and let them soak it up for a couple minutes. WOW! Try it yourself! Loved the soup, this is just another thing to try with it. It could use just a bit less coconut milk in my opinion, since it tends to dominate the flavor. I sauteed the chicken, garlic, peppers and such in balsamic vinegar with the curry powder to impart more flavor to the chicken. Added the coconut milk and cilantro about 10 minutes before serving and also added chopped scallions/green onions for more color.

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Reviewer:

Skash

Cooking Level: Beginning

Reviewed: Mar. 22, 2012

This was a huge hit in my house! At first my husband wasn't too keen on the ingredients or idea, but once he was eating it he loved it! My mother LOVED it... she ate two heaping bowls full! I didn't change the recipe except I used one extra chicken breast and as many people suggested, I used just 2 cups of cooked rice. I also diced and sauteed a yellow bell pepper and added it to the mix. Such a good addition! I let it sit on the stove for a couple hours, which thickened it up like a stew and then added a little bit more chicken broth. I served it with pan-fried naan bread. Delicious! I loved the spicy mixed with the sweet. Thanks!

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Reviewer:

SARAHCANADA

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 13, 2012

Was looking for a "different" type of chicken soup and found this. Never tried anything like it, but it sounded interesting. Turned out to be excellent. Whole family liked it. Only thing it may need is a pinch of salt.

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Reviewer:

Billy Bob

Reviewed: Oct. 17, 2011

Excellent recipe! I made the soup exactly as directed, except I left the rice in a separate dish and spooned the soup over it when served. I also added carrots and sweet potato that I boiled in chicken broth beforehand. I'm sure it would be even better with shrimp!

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Reviewer:

sugarhigh

Reviewed: Jun. 11, 2011

This was not very good. The flavors were not balanced. Way too sweet and creamy and lacked a salty componant. I managed to make it fairly decent by adding salt, pepper and a little onion powder. I will not make this again.

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: May 24, 2011

Absolutely love this. I make no modifications and serve it with na'an bread. SOOOO good.

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Reviewer:

CORILITA

Reviewed: May 31, 2010

This is sooo good. I had no idea what to expect. I chose this recipe based on ingredients I had on hand. When I got down to it, I did not have any pineapple, so I cut up three bananas and added them instead. They cooked down sweet and starchy, like a potato. The soup is rich, sweet, spicy and mmm, mmm, satisfying. I can't wait to make it again using pineapple.

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Reviewer:

meimeimi

Reviewed: Apr. 17, 2010

Great recipe! I travel to Cambodia and this is a close taste to what I have tried there. I did add sweet potatoe, zucchini and baby corn. Omitted the rice

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Reviewer:

linda

Reviewed: Feb. 10, 2010

Super Flavor! Very Yummy! I agreed with other raters...it needed more veggies. I went ahead and added diced up sweet potatoes, zucchini and yellow onions to give it more body. It made it a hearty and very delicious soup! 5 stars with adding the veggies in!

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