6 Reviews

I think it's curious that the poster of this recipe describes it as Australian. To me, it seems it's influence is Thai. Anyway, I have made this following the recipe, which was very good as is, but I wound up altering it to suit my tastes the last couple times I made it. I must stress that the original recipe is delicious but I prefer more flavor. Heres what I have done if anyone's interested. I always use chicken broth instead of water. I also add 1 tablespoon of brown sugar (trust me on this) and a few squirts of fish sauce. At the end, I like to stir in a little torn fresh basil, which gives it a wonderful, bright flavor. Also, I have used chicken instead of shrimp, which is excellent as well.

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ejillparker January 29, 2008

This was a delicious comforting food with a strong exotic touch!
Really delicious, we all enjoced it very much.
I just came home form holidays and I had prepare this using what I had at home (including ginger and limes) and substituting the carrots with one red bell pepper (witch I fried just after the ginger and garlic) and I topped all with chives.
Thanks a lot for this fast and tasty dish!

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awalde August 08, 2012

I made this soup and added fresh parsley, lemon grass,and cooked rice. After I cooked all including shrimp I blended all in blender. I'll use less red pepper flakes next time. Next time I want to try the fresh basil and fish sauce.

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dean13 May 18, 2009

This recipe was fairly good. The combo of flavors was a little wierd, especially the lime. My husband liked it, otherwise I probably wouldnt make it again.

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sheri October 15, 2006

My husband and I loved this soup. I chose not to add the carrots or shrimp and it was perfect for us. For such a simple soup to prepare it sure packs a ton of flavour. Thanks for the recipe.

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Cilantro in Canada September 23, 2006

I cannot give this soup enough stars. Every so often, there is that dish that hits you mouth, that just makes you think you have died and gone to heaven. This soup did that for me. I enjoyed each bite more than the last. Mmm. Obviously, we're going to make recipes that suit our tastes to begin with, but this simple beautiful little soup took me completely by surprise. I was a little heavy-handed with the red pepper flakes, using approximately 1 1/2 teaspoons, so it was pretty spicy. In the beginning I thought there were too many carrots, but after eating it, I think it's just right. This meal pleases your eyes, nose and tastebuds. Thank you so much! It even inspired me to post my first recipe photo. :)

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Kay D. March 03, 2006
Coconut Shrimp Soup