Reviewed: Jan. 3, 2012

Excellent! I had some leftover veggies and rice and found it a wonderful way to re-invent them. As for the negative reviews, one has to like Thai cooking in order to like the soup. It's all a matter of taste.

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1 user found this review helpful

Reviewer:

fhohn1946

Reviewed: Nov. 9, 2011

Absolutely love this! Thank you!

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2 users found this review helpful

Reviewer:

motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

Reviewed: Sep. 30, 2011

this recipe is very good. It's kind of light and very filling at the same time. It is quite spicy so if you don't like that i'd reduce the chili peppers. Also i subbed the lemon grass (didn't have any) for lemon zest. I pureed about half of it to retain some texture and everyone in my family really enjoyed it!

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2 users found this review helpful

Reviewer:

styrofoamplates

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Chicago, Illinois, USA

Reviewed: Dec. 30, 2010

This was delicious. A little too spicy. I would recommend either the chile pepper OR the pepper garlic sauce, not both. Like others, I did not blend the soup, but that might be worth trying in the future. I skipped the saffron and added the juice of half of a lime since I thought it was missing a little something.

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4 users found this review helpful

Reviewer:

JULIEKID

Cooking Level: Expert

Home Town: Cedar Falls, Iowa, USA

Living In: Coralville, Iowa, USA

Reviewed: Mar. 8, 2010

I didnt like it at all, I followed the recipe except for the saffron but I cant imagine that the saffron would change the taste very much.

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Reviewer:

corunmila

Cooking Level: Intermediate

Home Town: Jacksonville, Arkansas, USA

Reviewed: Feb. 23, 2010

One of the best soups ever. It has a strong complex flavor. I followed the recipe exactly. A real winner!

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2 users found this review helpful

Reviewer:

ThisDudeCooks

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Mckinney, Texas, USA

Reviewed: Feb. 11, 2010

I am giving this a 4 instead of a 5 for a couple of reasons and please keep in mind that I followed the recipe to a T down to the saffron. My first reason is that it is an extremely costly soup to make and didn't have the "wow" factor that something so pricey should have had in my opinion. Secondly because I think the ginger overpowered the other ingredients for the most part. I did blend it in batches as the recipe called for but didn't blend what would be considered the last batch and I actually enjoyed it more. The blended dispersed the flavors a little better but the non-blended looked much more appealing and you could taste the individual flavors better. All in all good recipe (blended or not) if you scaled down on the ginger and like coconut based soups so I am giving it a 4.

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8 users found this review helpful

Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Nov. 19, 2009

Super Yummy! We added chicken to it.

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Reviewer:

Laurie

Reviewed: Jan. 17, 2009

This was a great tasting recipe. I couldn't find saffron nor the thai pepper garlic sauce nor the thai chilies but the soup turned out great regardless.

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5 users found this review helpful