Reviewed: Apr. 25, 2012

This is a great soup that allows you to add any of your favorite spices. I've made it many times and usually add Fish Sauce, garlic, ginger, 5 spice, jalapeno, green onions and juice of 1 lime. Since I try to avoid gluten, I either don't add the egg noodles or use kelp or shirataki noodles instead. Bean sprouts, cilantro, and basil make great garnishes for this soup too. So healthy and delicious!!!

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Reviewer:

Carla

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Feb. 19, 2012

This just tastes like regular chicken soup to me, and I tripled the thai sauce.

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Reviewer:

brooklynsurecooks

Cooking Level: Intermediate

Home Town: Topsfield, Massachusetts, USA

Living In: Brooklyn, New York, USA

Reviewed: Feb. 12, 2012

This is so simple and so good. I've made it four times in the past couple of months. I sometimes use thinly sliced yellow onions instead of leeks, and I prefer Chinese cabbage to regular cabbage since it seems a bit milder.

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Reviewer:

Candace

Reviewed: Feb. 1, 2012

This is really good, but I added a few things to make it a little different. I added a teaspoon of sesame oil, a teaspoon of ground ginger, a teaspoon of minced garlic, a dash of garlic salt, and instead of egg noodles (I didn't have any) I used orzo pasta.

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Reviewer:

AlexNicosia

Reviewed: Jan. 3, 2012

LOVE THIS! I made this soup without noodles so I could freeze individual servings of it...and it turned out PERFECTLY! I also substituted a bunch of green onions for the leeks and it's still awesome. Freezes and reheats really well.

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Reviewer:

BSEK

Reviewed: Jan. 3, 2012

After reading the reviews, I was worried it would not have enough flavor. But the addition of the sriracha sauce is FABULOUS. Serve with a few sliced jalapenos on top and it's even better.

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Reviewer:

Sj in va

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Reviewed: Oct. 30, 2011

By far the best soup I have ever made! Only addition I made was a few shakes of "5 spice". It smelled and tasted heavenly! Oh I also squeezed some lime juice over it before serving!

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Reviewer:

mboone

Reviewed: Oct. 26, 2011

I hope that I did something wrong...this was not very good. I will not be making this again. I could not even taste the "thai" flavor.

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Reviewer:

squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

Reviewed: Oct. 14, 2011

This is such a great recipe. It is so yummy. It is filling. The soup by itself is really good with out the tai chilli sauce but it is MUCH better with the tai chilli sauce. The only thing I changed is that I cooked the noodles separate and then I put them in the pot of soup, this way the noodles don't absorb all the broth.

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Reviewer:

Milenka

Reviewed: Sep. 19, 2011

This soup was incredible! I did do some modifications though~ I used chicken thighs instead of breasts, I dropped in two egg whites, added a handful of peas, and I used rice-noodles instead of egg noodles. I will be making this soup at least once a month. Soooo good!

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