Reviewed: Apr. 14, 2012

Very good. I think the next time I will try adding a little sesame oil and cut back slightly on the carrots.

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Reviewed: Apr. 11, 2012

This soup tastes great and the most its easiest and fastest to cook. I was not having celery but I added scallions and a quarter of green bell pepper cut into thin slices. My husband has become a fan of this and always ask me to make this whenever we have to rush and I don't have much time to cook.

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Rivs

Reviewed: Mar. 24, 2012

Delish! Substituted Veggie Broth to make it meatless. Perfect for lent.

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Janfl

Reviewed: Sep. 12, 2011

Awesome meal. Super easy - it was finished in 40 minutes even with three young, tired kids in and out of the kitchen and every single person in the house liked it! That doesn't happen often.

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jenn

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Reviewed: Sep. 8, 2011

I LOVED this soup, and my family thought it was good, but not jumping up and down kind of good. the tiny bit of red pepper really did give it more kick than I was expecting. I added a can of baby corn, green onions, and some broccoli that was left over from the previous nights dinner. Will use again!

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JenM

Reviewed: Jun. 23, 2011

Excellent as i added bean sprouts, mushrooms,mint and clinantro. wonderful would also be excellant with scallops

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irishtrout

Reviewed: May 9, 2011

Good recipe! I modified it as neeeded . - skipped the celery (don't like it) and used 1/2 cup green onions instead -used almost 1lb of shrimp -doubled the crushed red pepper and added a pinch of cayene to make it hot (love it) -skipped the black pepper as I didn't have any at home. Having this for lunch today and it tastes pretty good!

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naijachop

Reviewed: Apr. 13, 2011

Sorry, but as written this was very bland and did not even taste Asian at all.

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theparsley

Reviewed: Mar. 15, 2011

Excellent! I added diced chicken breast and mushrooms which I stir fryed with the vegetables, then added the seasonings and broth. I substitued powdered ginger to taste. I also cooked the noodles separately and added them to the soup just before serving. This is great without the noodles for a healthier version. I absolutley love this recipe.

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Cherise G.

Cooking Level: Intermediate

Home Town: Isleton, California, USA

Living In: Sacramento, California, USA

Reviewed: Mar. 3, 2011

Fast and delicious. I normally use frozen shrimp and frozen peas and just let them cook a little longer before I add the noodles. Also delicious with cellophane noodles in place of rice vermicelli.

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