Reviewer:

Reviewed: Nov. 7, 2010

Now this is some good soup! I do agree that it needs some salt and pepper, and I cut back on the ginger a bit since 1t a bit much for my taste. I also use canned coconut cream which is way richer than coconut milk - a little goes a long way. Like all soups I make, I find that they are much better if you make them a day ahead. Thanks, sourpony!

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4 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Oct. 11, 2010

Desperately needed some salt & pepper, but once they were added, the soup was quite good. Nice texture and hearty.

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Reviewer:

mrs. kosmos

Reviewed: Feb. 27, 2010

If done right this soup is SUPER YUMMY! First, I made my own veggie broth with chopped up carrots, celery and onion. I added an all natural chicken base to it but you could just add some salt too. I also used Thai Kitchen brand red curry paste. I was assuming this is something like what the recipe called for. Last but not least I doubled the fresh ginger. Used a stick blender to blend so I didn't have to pour it into a belnder. AMAZING!!!! Just a note...most brands of "lite" coconut milk is just watered down coconut milk. If you want "lite" just use a little less of the coconut milk and add water. Save money!

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7 users found this review helpful

Reviewer:

sjbrc12

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Pittsford, New York, USA

Reviewed: Dec. 12, 2009

Big disappointment! I followed the recipe exactly thinking it would be a delicious, flavorful soup. It was expensive- 7 cups of coconut milk is a lot at $2 a can! Fresh cilantro, broth-it easily cost me $15 to make. The taste is bland and boring and not at all tangy like I wanted.

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Reviewer:

RIELLA

Reviewed: Nov. 1, 2009

Served this chilled and then heated the leftovers - both ways are tasty. I took the advise of other reviewers - I didn't change the amount of coconut milk, but used equal amounts of "light" coconut milk and regular coconut milk. Thank you!

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3 users found this review helpful

Reviewer:

Lisa

Reviewed: Oct. 7, 2008

We really enjoyed this soup. I had to sub in chicken boullion for the vegetable broth due to forgetfulness at the store, but I just eliminated any salt from the seasoning. I would recommend the low fat coconut milk too even though the richness suffers just a little.

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3 users found this review helpful

Reviewer:

Larry Daugherty

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Dade City, Florida, USA

Reviewed: Jul. 11, 2008

Excellent soup - great blend of flavours. I used light coconut milk and cut down on the amount used by half to make it lower in fat. I also increased the amount of ginger considerably. yummy!

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Reviewer:

Roxy

Reviewed: Aug. 22, 2007

The ease of preparation for this soup made it better yet! The blend of flavors that tingled the tastebuds was a delight. The taste was very exotic. I would add another teaspoon of cumin for more zip. But overall, a very good and different twist to a soup.

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9 users found this review helpful