Reviewed: Mar. 3, 2012

Very good soup. I had no cilantro or sesame oil but loved it notheless. I did puree the soup at the end too and only added 2 cups of broth so it was thicker.

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Reviewer:

CanadianCookingMamma

Cooking Level: Intermediate

Reviewed: Feb. 28, 2012

Amazing soup recipe! It hits that craving for Thai exactly and you can do so much more with it if you want like pour it over rice and add peeled and deveined cooked shrimp at the end. I made a couple of modifications but stayed pretty true to the original. I peeled and cubed the sweet potatoes and roasted with olive oil at 400 for about 40 minutes until tender. I also used "lite" Thai Kitchen Coconut milk - same creamy taste with half the fat. At the end I pureed the whole batch to make a smooth consistency and served it with the cilantro and toasted sesame oil. This is a very easy recipe to make if you keep the ingredients on hand and have a sudden craving for Thai. Yum!

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Reviewer:

VRCOOK

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

Reviewed: Feb. 19, 2012

Not bad. A bit too sweet and coconutty for my taste though. One of my sons loved it and the other one did not care for it at all. I would use evaporated milk next time instead of the coconut milk.

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Reviewer:

MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

Reviewed: Feb. 18, 2012

Wow. This soup is amazing. If you can please use the fresh ginger and red curry paste; I believe they make this dish. The only ingred. I changed was chicken broth. I microwaved the sweet potatoes and they peeled easily. After soup was done I took about 3/4 of it and blended it in blender. This left just a few pieces for texture but mostly a beautful creamy red soup. Thanks Lynn!

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Reviewer:

tawanda

Living In: San Antonio, Texas, USA

Reviewed: Feb. 4, 2012

I added only coconut milk and water, because I was out of veggie broth, and it was still delicious!

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Reviewer:

hmarie19

Reviewed: Feb. 2, 2012

So good! I've just started a paleo diet and this is easily adjusted to paleo (used olive oil not veg. oil). I used chicken broth in place of veg., lime juice instead of lemon, skipped ginger and cilantro and also added some Cajun seasoning. My husband loved it even without meat.

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Reviewer:

Khakibo

Reviewed: Jan. 1, 2012

This is delicious! Be sure not to skip the cilantro garnish, it adds a wonderful flavor!!!

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Reviewer:

Hillary Matson

Reviewed: Dec. 12, 2011

I really enjoyed the soup and was pleasantly surprised with the taste. There were a few things I omitted bc I didn't have it or chose not to use it; cilantro, sesame oil and substitute vegetable broth and used chicken broth. I'll definitely have this soup again; however, I'll take the advice of another reviewer and be sure to shave the "hairs" from the fresh ginger or even use ginger paste to give that flavor that only it has. I wasn't sure how the ginger would be being that it was still in the soup, but it actually had a mellow flavor and wasn't as pungent as I thought it'd be. Oh yeah, i used my last 2 tbsp of lemon juice so the third was lime bc i like how lime marries with Asian dishes. Great recipe in spite of the subtle changes I made..

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Reviewer:

Michael B.

Home Town: Jacksonville, Florida, USA

Living In: Upper Marlboro, Maryland, USA

Reviewed: Nov. 17, 2011

I followed the recipe to the letter and ended up with a disappointing vat of bland unpleasant liquid. I ended up creaming it and adding a lot of other ingredients to make it edible. Not worth the effort.

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