Reviewed: Feb. 21, 2009

This soup was very good! I took other people’s recommendations and doubled all the spices including the garlic and ginger, I also used 2 green onions with the whites, a 13.5oz can of unsweetened coconut milk, and 1 cup rice. (I would recommend long grain rice like jasmine) I made this recipe more like a traditional soup by browning the chicken in olive oil in a stock pot until done. Removed it from the pan, then added the carrot, ginger, garlic and green onion and cooked until soft, ( I chopped every thing small) deglazed the pan with the 6 cups water, added the chicken flavor, chicken and rice and cooked until the rice was done, then I put in the rest of the ingredients and heated until hot. I served it with the cheese, chips, lime (a must) and avocados. It was great I will make it again.

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leukosluna

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Reviewed: Feb. 7, 2009

We took the advice of double spices and less water. Excellent recipe. Unexpected and delicious. Perfect for when we're "tired of the same old stuff."

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IHARNEY

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Reviewed: Jun. 16, 2008

I am extremely pleased with this recipe! I reduced the water by half, but increased the coconut milk and tomatoes. I also doubled the spices, except for the red hot sauce (Sriracha, in my case). Next time I will leave the quantity of tomatoes as is, but continue with the reduced water and doubled coconut milk and spices. I used vegetarian chicken substitute and bottled lime juice, and we served it with the shredded pizza cheese we had on hand. This was fantastic. My fiance is a VERY picky eater, and he enjoyed it and said I should definitely make it again! It has a nice warm spiciness to it, without being uncomfortably hot. If I could give it six stars, I would.

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Mary M.

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Living In: Overland Park, Kansas, USA

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Reviewed: Nov. 14, 2007

VERY good soup! I agree with half the water and double the spices, otherwise the ingredients are drowned out and the soup is too watery. I added avocado slices and fresh chopped cilantro at the end. Use about a 1/4 slice of lime for each bowl. I also added a little rice to make it more hearty.

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megdours

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Reviewed: Jul. 9, 2007

I used about half the amount of water and doubled the spices. I thought it was really good. I don't love soups for meals, but this one is an exception for me.

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Jennifer

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Living In: Marietta, Georgia, USA

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Reviewed: Mar. 31, 2007

This was good, but I had to double the spices. I didn't have any thyme or lime, and I really think the lime is essential because as I made it, it was just okay, but for the leftovers, I will definitely be making sure I go buy a lime. I was expecting a stronger coconut flavor, and would maybe consider losing some of the chicken broth and doing a full can of coconut milk next time. Also, the cheese didn't really seem essential. It's probably fine without it. Just don't forget the lime!

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Dec. 20, 2006

Great soup. Not so much water needed though.

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Daphne

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Reviewed: Nov. 29, 2005

Good recipe -- easy to prepare and a very interesting mixture of flavors. Don't skimp on the lime! If I make it again, I might add rice to make it a little heartier.

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