Reviewed: Apr. 26, 2009

Everyone loved this - even my husband who never eats soup.

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Reviewed: Apr. 22, 2009

This soup is delicious. I followed another reviewer's tips and used fish sauce and lime juice. I puréed it in the blender after it had cooled a bit and did it in batches. The soup has a beautiful colour and flavour when it's done. Definitely use fresh ginger.

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Kay

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Reviewed: Apr. 22, 2009

good, but not great

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arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

Reviewed: Apr. 16, 2009

This was my first try of this soup and it came out great. I used chicken broth rather than vegetable broth but and my boyfriend and sister who both love Thai food thought it tasted very authentic and delicious.

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danicacabral3

Reviewed: Apr. 12, 2009

I agree with the majority that this is 5 star. I did use lime juice, and fish sauce as recommended by another reviewer. I only had curry powder so used it and added chili garlic sauce for a little heat. Loved it.

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healthycooker

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Apr. 11, 2009

My family LOVES this soup. It is easy to fix and is high in fiber. I used sesame oil instead of veg oil to cook the onions and I skipped the sesame oil drizzle. I also put it in a blender to make a smooth soup. It is so tasty! All the flavors blend together beautifully. This is an excellent choice to serve to company as a first course.

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Elaine Scott

Home Town: Midlothian, Virginia, USA

Reviewed: Apr. 9, 2009

Excellent recipe, just needs a bit of tweaking. Use lime instead of lemon, fish sauce instead of salt. Puree so you don't get chunks of ginger in your mouth. Tastes fabulous!

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PINKLIME

Cooking Level: Expert

Reviewed: Apr. 5, 2009

This soup turned out great when I made it. The flavors combined well, and didn't overpower the sweet potato, which still came through. I pretty much followed the recipe exactly, but was out of sesame oil, so didn't do the garnish. I did use a stick blender to puree the soup after all the ingredients had simmered together for about 15 mins. I think that was a very necessary step.

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Michael

Reviewed: Apr. 2, 2009

This soup was ok, but I think if I were to make it again I would make a few changes

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Amanda

Cooking Level: Intermediate

Home Town: Shelby, Montana, USA

Living In: Provo, Utah, USA

Reviewed: Mar. 28, 2009

Excellent flavor! Very similar to a curry sauce, but with potato base. I did not have curry paste, so as others have recommended I substituted 1 tsp cumin, 1 tsp chili powder, 1 tbsp curry powder. I love ginger so the fresh ginger is a MUST. You can really taste the difference. I cooked my potatoes in the broth and my ginger and onion in a separate pan. I added the spices to the onion and ginger and then combined into the broth when the potatoes were tender. Puree in blender and WA-LA! Puree 1 bunch of cilantro with 1/4 cup lime juice and use as a topping. Or just sprinkle with cilantro and a lime wedge.

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