Reviewer:

Tedders

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Reviewed: Mar. 2, 2008

Great! Does not need any changes to the original recipe. Even my teenagers loved it.

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1 user found this review helpful

Reviewer:

Teri

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2008

watch how much ginger you use I'd use less it was a little spicy.But will work with it.Nice colour.

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Reviewer:

Diana

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Brantford, Ontario, Canada

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Reviewed: Dec. 4, 2007

This was great! I’m a vegetarian so I substituted seared tofu for the sea scallop and used veggie broth instead of chicken. I did put a sea scallop on my husband’s soup and he loved it. I also cut the cayenne pepper in half and it was just enough heat. I served this with some warm bread straight out of the oven and a small salad.

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3 users found this review helpful

Reviewer:

laurashippy

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Reviewed: Oct. 24, 2007

Great recipe! Be sure to use glass or ceramic containers to store and heat this, or the turmeric will stain!

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2 users found this review helpful

Reviewer:

lewisac

Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

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Reviewed: Sep. 2, 2007

I made this for a nice low carb lunch. It has lot's of flavor. I will definately make this again.

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Reviewer:

TOOHOT4U

Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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Reviewed: Mar. 25, 2006

This was easy to make and really delicious. I left it a bit chunky when puree-ing the soup. I like my soup to have a bit more texture so it eats like a meal.

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7 users found this review helpful