Reviewed: Nov. 1, 2009

Served this chilled and then heated the leftovers - both ways are tasty. I took the advise of other reviewers - I didn't change the amount of coconut milk, but used equal amounts of "light" coconut milk and regular coconut milk. Thank you!

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Reviewer:

Lisa

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Reviewed: Oct. 7, 2008

We really enjoyed this soup. I had to sub in chicken boullion for the vegetable broth due to forgetfulness at the store, but I just eliminated any salt from the seasoning. I would recommend the low fat coconut milk too even though the richness suffers just a little.

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Reviewer:

Larry Daugherty

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Dade City, Florida, USA

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Reviewed: Jul. 11, 2008

Excellent soup - great blend of flavours. I used light coconut milk and cut down on the amount used by half to make it lower in fat. I also increased the amount of ginger considerably. yummy!

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Reviewer:

Roxy

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Reviewed: Aug. 22, 2007

The ease of preparation for this soup made it better yet! The blend of flavors that tingled the tastebuds was a delight. The taste was very exotic. I would add another teaspoon of cumin for more zip. But overall, a very good and different twist to a soup.

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