Reviewed: Nov. 10, 2009

Delicious! This tastes like something from a Thai restaurant. It is very rich, and was still rich with an added cup of water. I would highly recommend.

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Reviewer:

nicolette004

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Reviewed: Nov. 9, 2009

Great flavor! I stuck to the recipe except for leaving out one of the carrots and adding 1 chopped celery stalk when cooking the mushrooms. I agree with the previous reviewer that there wasn't enough liquid to call this a soup; the pasta just soaks it all up. I added 4 cups of veggie stock to make more of a broth. This soup is attractive and a nice way to switch up my usual rotation of meals. Thanks!

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KAIA22

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: El Paso, Texas, USA

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Reviewed: Jan. 27, 2009

Really, very good, spicy, savory, 'bout as good as I've had in the Thai restaurants. The coriander, tumeric and cumin really "make" it! Only thing is, I felt like it needed more liquid to be a true soup, so I added about 2 cups of broth/water mixture before the simmer stage. Did I miss where it said put in extra liquid? My substitutions: Canned tomatoes (happened to be the kind with green chiles) and a pickled jalepeno for the fresh... regular onion for the green onion (only 'cos I didn't have any!) Cappellini thin spagetti for the one called for. Thanks, Zoe!

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