This recipe is wonderful. I made a few changes, but none that would really detract from the quality of the soup as written in the recipe. I made a chicken pot pie and had many left over ingredients. I used the celery, carrot, onion and the carcas of a rotisserie chicken to make the stock. (I boiled the stock all day). After I discarded all bones and vegetables, I added a handful of onions, peas, mushrooms, carrots and celery. I added the pasta and followed the instructions to include the egg and lemon mixture. This is a keeper. It was warm and comforting while being tasty and rich at the same time. Perfect.

Reviewed On: Oct. 28, 2012

This recipe is decent. THe lemon grass is a nice touch. This recipe is missing three essential ingredients.... FISH SAUCE, chicken stock and brown sugar. I always add 3 tbspoons fish sauce, 1/4 cup chicken stock and 2 tbspoons dark brown sugar. I find that with these additions, this recipe really does taste like the green curry I find in local thai restaurants.

Reviewed On: Jan. 8, 2010

So I have been avoiding tomato sauce lately (acid reflux). I know I wanted something creamy (- the fat). I used this recipe. The only changes I made was to cut down on the butter, add an onion and a whole bunch of mushrooms (and a little white wine). I used fage non-fat yogurt. It was amazing. It almost tasted like blue cheese (which I LOVE). I will be using this recipe again and again.

Reviewed On: Dec. 19, 2009