Reviewed: Feb. 1, 2012

This soup is fantastic! I used spinach in place of lettuce just because it's what I already had. There was just enough kick. The celery is not overbearing and if you wait to eat the soup after it's been refrigeratedd for a day, it's even better!

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Reviewer:

Mikki

Cooking Level: Expert

Home Town: Norwich, Connecticut, USA

Living In: Coloma, Wisconsin, USA

Reviewed: Jan. 10, 2012

This soup is amazing. This is a new favorite in our home. The only thing I do not add is chicken broth. That's because I use bone-in chicken breasts so that it makes it's own broth. I first sear the chicken and cook until it starts getting color, then I add garlic and ginger, and turmeric until fragrant. Then the chili paste (I use the garlic chili pase with the rooster on it-yum!) Then I add soysauce, sugar, and water enough to cover the chicken, cover and boil until chicken is done. It gets all the flavor in the meat. Then remove and shred the meat off the bone. Return to pot and after returning to med. boil add the celery and lettuce as directed, and YUM! Separately I have cooked chinese noodles from the Asian asle. Perfect! very healthy too. Great for warding off a cold ;)

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Reviewed: Dec. 27, 2011

OK, I read all the reviews and no one answered my question. What KIND of LETTUCE???? There are many kinds and I am not sure that I can fairly rate the recipe if I am not using the kind of lettuce the original recipe author used. So: Romaine (maybe), leaf (probably not, yuck) iceberg (double yuck) or butter lettuce? What??? I really want to make this but those who substituted spinach and then rated the recipe did not really rate the original recipe, which sounds really interesting... If it did not say LETTUCE, I might use Bok Choi or Nappa Cabbage but it says LETTUCE. What KIND???

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Reviewer:

HYPATIA1219

Cooking Level: Expert

Reviewed: Nov. 8, 2011

I love it. Thanks.

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Reviewer:

Milenka

Reviewed: Nov. 6, 2011

So good and easy to make. Sometimes I use fresh spinach instead of lettuce.

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Reviewer:

Kell1581

Reviewed: Oct. 14, 2011

Used this recipe as a base to determine ratio for seasonings. Delicious! My step-daughter, age 14, complimented it several times, and of course, had seconds. Thanks. Added finely chopped red pepper, sliced mushrooms, water chestnuts and sliced carrots.

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Reviewer:

Summer

Reviewed: Oct. 9, 2011

Pretty good. I followed other's suggestion and only put in a smidge of chili paste (actually, I only had curry on hand, but same dif in terms of spicy factor). I didn't have turmeric, either. Only used two tsps (rather than tablespoons) of sesame oil and it was fine. Lots of chopping and pulling stuff out of cupboards but if you're in the mood for "take out" Chinese or noodles, this is a keeper.

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Reviewer:

Clearview

Reviewed: Jun. 15, 2011

I like the idea of eating ramen noodles differently. However, it's a bit salty for me. I reduced the amount of soy sauce to my taste buds. Thanks for the recipe!

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Reviewer:

Mom2WowKids

Cooking Level: Beginning

Reviewed: May 19, 2011

We tried this for dinner last night. It was VERY good and we will definitely be having this again. I only used 2 tsp of Thai chile paste and that was plenty spicy for us so I'd suggest adding to taste. If you don't have chicken on hand I think it could easily be left out and not affect the taste at all. This is very flavorful. I'm headed to the kitchen to have leftovers for lunch.

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