Reviewed: Mar. 12, 2012

Wow! My whole family loved this and its pretty simple to make. The flavor is extremely unique and is something you dont need to feel bad about craving. I did cut the water in half, added a condensed stock, and a whole can of coconut milk.

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Reviewer:

MommySmith

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Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: New Market, Alabama, USA

Reviewed: Jun. 27, 2011

this recipe was really good!! i used 6 cups of water instead of 8 and 2 cups of coconut milk. i also used 2 scotch bonnet peppers to give it an authentic island flavor. just remember to SHAKE the can of coconut milk so it wont separate in the soup! overall it was a delicious recipe and i will definitely make it again when it gets cold.

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ScotchBonnet

Reviewed: Mar. 23, 2011

We really, really liked this one. It tasted like a cross between Mexican lime soup (Sopa de Lima from this site is terrific) and Tom Ka Gai. I made the following adjustments per our tastes: homemade chicken broth, rotisserie chicken, doubled all spices except allspice, used a can + juices of Rotel for the tomatoes, light coconut milk. I used more chicken broth than the recipe calls for, having a total yield of 11.5 cups of soup. In the future I will also add an onion because I can't see any good reason not to. Be free-handed with the lime juice, it's the secret ingredient that makes everything come together. Your soup will only taste as good as your broth does -- so use a brand of bouillon or stock that you know and love! Thanks for sharing your recipe, this was a delicious low-calorie dinner for us tonight :)

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Oct. 17, 2010

This is an amazing recipe. I usually halve the water, triple the spices, and double the coconut milk and ginger. I've also added some mushroom, spring onion, sriracha, and sweetcorn with good results. This makes it more like a Thai soup than Jamaican, but good just the same if you like those flavours.

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Reviewer:

Hailey

Reviewed: Oct. 8, 2010

Laralee, yes, this recipe WAS indeed inspired by Rumbi's soup, and the most fantastic Jamaican jerk I had on a trip to the Cayman islands years ago. I'm glad everyone is doubling the spices and reducing the water, as I submitted it a little milder for the feint of heart : )

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Reviewer:

JMJ13628

Cooking Level: Expert

Home Town: Brookville, Pennsylvania, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Apr. 19, 2010

Oh my gosh. Tell me JMJ...is this recipe like the Rumbi Island Grill tortilla soup?? I haven't been near a Rumbi's in over a year and CRAVE that soup. I just noticed that this recipe is extremely similar to the copycat recipe I have (sans cilantro). Living in Utah, I imagine you may know. I'm going to try this in the next week. If it is, you have saved my life!

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Reviewer:

laralee79

Cooking Level: Expert

Home Town: Cape Cod, Massachusetts, USA

Living In: San Antonio, Texas, USA

Reviewed: Jan. 11, 2010

Yes, halve the water, double the spices (incl ginger & garlic.) Adding rice or lots of tortilla chips bulks it up. A big hit!

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Reviewer:

P. Stevenson

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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Reviewer:

leukosluna

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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Reviewer:

IHARNEY

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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