Reviewed: Oct. 27, 2011

This soup is wonderful, not only easy but delicious.

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Reviewed: Jan. 3, 2011

This soup was actually quite good! However, I would definitely add and improve to this, as the flavor on its own is a little bland for my taste. I had to substitute some items, however. Instead of white button mushrooms, I used portobella caps and I think it made the soup a lot heartier than it would have been. I also omitted the tomato and celery, added a generous helping of rice vinegar (about 1/2 cup), and used a LOT MORE soy sauce than what it called for (about 1/4 cup or so). (I like my soup salty and sour!) This was really good and filling. For those on Weight Watchers: as made, 1 serving equals 4 PlusPoints. Delicious. Thanks, Kathleen!

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Cathalain

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 8, 2010

First off this is not hot and sour soup, it's Thai in origin. My guys thought it was ok but it lacked a bitterness that they were looking for maybe some vinegar would have helped and they didn't like the noodles in the soup. I took the advice of others and substituted pineapple juice for sugar and added fish sauce but it was still not up to par. The soup has an ok base and with alot of tweaking could make a decent Thai soup but I think I will look for another recipe.

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VictoriaSe49896

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Cooking Level: Expert

Living In: Westminster, Maryland, USA

Reviewed: Jan. 10, 2009

I really liked this recipe. I was skeptical at first because there was no fish sauce, but it has a great taste. Very easy to make. I will definitely make this again!

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TALLONES

Reviewed: Nov. 28, 2008

This recipe is a wonderful base for what I have been looking for!! I like mine served over white rice, so I left out the noodles altogether. I used shitake mushrooms, more tomatoes, left out the sugar and used the pineapple juice instead. The most important ingredient, however, is FISH SAUCE. I just poured it to taste....lots of it =) I absolutely LOVE, LOVE, LOVE this soup!! It's fabulous!!!

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cmcguire2000

Reviewed: Jan. 29, 2008

Sorta somewhat bland, but nothing salt, pepper and some hot sauce can't fix. I liked it, will make again.

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nattymarie

Reviewed: Aug. 3, 2007

I was really craving soup and this recipe really hit the spot! Since pineappple can have a strong flavor I made sure to cut it into small pieces. Instead of the pepper flakes I added red pepper paste to give it a more uniform heat. I am looking forward to the leftovers for lunch.

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Reviewer:

Callie

Reviewed: Feb. 20, 2007

Ok, I used this recipe more as a guide. I pretty much just eyeballed the ingredients, adding more of whatever until it tasted how I wanted. I omitted the sugar, and used some of the pineapple juice instead, and I also added a good splash of Fish Sauce for more of an authentic Thai flavor. Finally, I didn't bother cooking my noodles separately - I just added them to the soup, and let them soften in the broth. This was absolutely delicious, and something I will definitely make again. Thanks so much, Kathleen!

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Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Dec. 18, 2006

Followed recipe except for following changes: Doubled noodles (used rice noodles - authentic), doubled mushrooms (we love mushrooms) and doubled garlic... It turned out better than expected. Easy to make, quick and delicious! Makes a great "cold day" warm-me-up lunch ...

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PIZZABOY199

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Castle Rock, Colorado, USA

Reviewed: Dec. 28, 2005

This soup was fair. In my opinion it was a little on the bland side. I would make it again, but with less water and more broth to add flavor. Add more noodles too, throw in the whole 8 oz bag.

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6 users found this review helpful