Reviewed: Nov. 13, 2009

I'm sorry this had absolutely no flavor. In the end I doubled the pineapple and added 1 can of coconut milk. Thank fully I did not add the cilantro which would have really killed the flavor.

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REMYJ

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Nov. 23, 2008

Easy, Yes. I'm not sure how this recipe is anyone's idea of delicious, tho'. I followed the recipe but left out the cilantro and tomato. When it was done, at first taste, tasted like chunky hot salad dressing. Then following some recommendations, I added 1/2 can lite coconut milk and about 1/4 cup unsweetened shredded coconut. Better, but still not good. The I added 1/2 can of Amy's cream of tomato soup and it GREATLY improved, surprisingly! I was going to dump it but now I'll let my family at least try it. You never know.

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Peggy C.

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Reviewed: Oct. 24, 2007

This soup is delicious! I added one maggi chicken stock cube and left out the salt. I also did not add as much lime as the recipe calls for and not as much water. One can add a little coconut milk if one desires, but it's equally good without it. Will definately make this soup again!

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Faith08

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2007

This soup is better when pureed in small (very small) batches. I used less water too.

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Lady Lerandia

Cooking Level: Expert

Home Town: Bandera, Texas, USA

Living In: North Miami Beach, Florida, USA

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Reviewed: Dec. 13, 2006

I have made this soup about three times and loved it, even though I did it a little different each time. Ive substituted salsa for the tomato, also used tomato soup concentrate, and subbed lemon for lime. I really like this soup, but it does have a lot of really strong flavors. Probably not for unadventurous eaters.

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vegelicious

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Reviewed: Sep. 5, 2006

I had this soup once at a restaurant and was so happy to find the recipe. I doubled the chilies and corriander and added chopped green onions and tofu, and used vegetable stock for extra flavour - yum!

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nipa

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Reviewed: Jun. 26, 2006

oooooo a challenge. so here's what i did. i put the pepper, pineapple, ginger, cilantro, and lime in the blender. i used coconut milk instead of water and pureed it all. then i warmed the oil in a pot and added the soup; then added two teaspoons roasted red pepper chili paste and two tablespoons peanut butter, and heated until melted. i actually am sick, and had been looking forward to trying this recipe. i'm giving four stars because of all the modifications, but i know i'll make this again. this time i threw in some crab, but next time i'll probably add some tofu. i really agree with all the other reviews -- give this a try and modify to taste. it's worth it!

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 6, 2006

This is a little salty but I liked it. It is an easy recipe for when you dont have many ingredients in the cupboard! I served it with rice and I think next time I will add tofu, scallions, and rice noodles. It is an interesting recipe ...

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KRPINT

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Coral Springs, Florida, USA

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Reviewed: Apr. 2, 2006

Maybe I'll try with chicken stock next time.

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andy

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Reviewed: Mar. 27, 2006

This recipe intrigued me...had to try it. Yum!!! I will definitely make this again. I used chicken broth for the liquid and added canned shredded chicken. Absolutely addictive blend of flavors...Love it!!!

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MAGOO00

Cooking Level: Expert

Home Town: Marion, Ohio, USA

Living In: Bedford, Texas, USA

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Reviewed: Dec. 4, 2005

I would give this recipe a higher rating for uniqueness if I could, but it was just not very "WOW" as a stand-alone soup. I ended up doubling the ginger in the recipe because I didn't think it was strong enough in the amount called for in the recipe. I agree with previous ratings that it is just missing something. I love that it was so simple to make, and I will be making it again, but I think next time I will be adding about 2T. of peanut butter in the second step, as well as garnish with sliced green onions...I think these modifications would give it a little more Pineapple Pad Thai flare. I will add later whether these modifications made much difference. Overall, great recipe, but needs some modifications according to the tastes of the cook :o)

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LORIKAE

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Nov. 17, 2005

I modified this recipe a lot. Thats the reason I am giving it a 3. I added one cup of diced baby carrots, two stalks celery, half a medium onion choped, sauteed everything with ginger garlic paste instead of just ginger. Did not add cumin seeds at the end. And ofcourse added cumin powder and fresh cilantro and it turned out great. Will definitely make it again.

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gourmand

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2005

I agree with another reviewer that something is just missing here. But I think it is a great recipe, so Im rating it a 4 hoping that I figure out what is missing. I think maybe it is too much pineapple and too little BLANK. No idea. I doubled the jalepeno and also purreed it when finished. Im going to eat it tomorrow chilled and see if that fixed the mystery problem. :-) Good luck, I think it is worse a try. - Okay, I have been eating this non-stop since I chilled it. It is great as a chilled pineapple soup on a hot day :-)

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LAUREN3581

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: Jul. 27, 2005

the citrus was too strong for my likes. however, i used the rest of it as a marinade for tofu! just fry up the tofu in a skillet, cover with the "soup" and bake at 350 for 15 minutes and broil for 10 minutes. much improved! :)

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veggie diva

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Reviewed: Aug. 26, 2004

I thought this was tastey, but it lacked a lot. Hard to describe, as it had flavor, but was yet somehow still boring... I'll only make this again if I am sick and need a sinus clearing.

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NESHAROO

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Reviewed: Jun. 12, 2004

wow. this soup was awesome. i love the spicy/sweet contradiction, and the acidity level was just right. i used half water and half coconut milk, starting with the milk, and eased up on the cumin. don't be frightened by the tomatoes; they're a nice addition!

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MODGEPODGE

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Feb. 2, 2004

This was interesting. I really liked the idea of all the flavors together and it did smell wonderful, but something about it didn't do it for me. I think a smoother, rather than liquidy result I would have liked better - if I had pureed all the ingredients. It might have been better with a coconut milk base rather than water. I just had leftovers for lunch and it was really delightful - seems like the flavors needed time to come together.

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EDUNCAN02

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Jun. 29, 2002

I was a little leery of adding tomatoes, but I went ahead and did it. This soup is so good! It's a great mixture of sweet and hot and just right. I served it with rice same as I would dal, and I can't wait to make it for Janmastami! Almost effortless and super quick on the stovetop. I think kids would love this recipe as it isn't too hot (though you could add more peppers-I used a jalapeno!) and it mingles with the rice in just the right way. Super!! Haribol!

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CHRISTI_ROSE

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Reviewed: Jul. 10, 2001

I loved this soup.It smelled great and had a wonderful taste.

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NH84

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Reviewed: Apr. 26, 2001

tHIS WAS SOOOOOOOOOOO GREAT!!!! I LOVE THAI AND INDAIN FOOD, AND THIS JUST HIT THE SPOT KIDDIES :p NEXT TIME, I THINK I'LL USE A LIL' LESS LIME JUICE, IT WAS A LIL' SOUR :(

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ROBBIE D

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Pineapple, Lime, and Ginger Soup

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