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I made this today and I used Dorot frozen ginger and garlic cubes, squeez lemon grass from a tube, chicken thighs, and slaw mix that contained carrots. Using the frozen products, I am sure kicked the flavors up big time because the flavors are much stronger. I love this soup. the short cuts make this soup go a lot a lot faster and the taste is phenomenal!!!

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killajen April 07, 2014

we loved this recipe! definitely keep the jalapenos to a minimum and allow each person to add their own. Yum!!!

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Sarahmai February 03, 2010

This didn't work out for me. The chicken soup got cloudy from the ginger, lemon grass, and pepper, and as far as I could tell, they added very little to the taste. I omitted tomatoes because tomatoes in Thai food didn't mesh for me. I added a lot of soy sauce, rice vinegar, and chili paste to get the taste anywhere near special.

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eightball1751 January 11, 2009

I used turkey from my T-day leftovers instead of chicken to make the broth and to provide the meat. I prepared the broth according to the directions, simmering with the lemongrass, ginger, and chilies for about 30 minutes while I made brown rice. Then, rather than cooking the veggies, I brought them to work and with a speed peeler, shaved them into the bowl with the turkey, rice, and fresh cilantro and then just poured over the top with the reheated broth. It made an excellent "fresh" lunch.

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e. e. stimps December 01, 2008

This is a tasty and hearty soup that I will surely make again and I can't believe it only took 35 minutes to make. I used limes instead of lemons and galangal insted of ginger. I did not use the tomatoes. Also, I pan fried the chicken with olive oil before putting into the soup. I also used rice noodles instead or rice but I bet coconut rice would be good too. I could not find fresh lemongrass at the store so I used sliced lemongrass from a glass gar (actually it gave it a stronger taste which we liked). I only used 1 tablespoon of fish sauce.

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Camille'sbox November 09, 2008

Was quite good and easy to make. I'd recommend 1 tablespoon of fish sauce to start. Some fish sauces are VERY potent, others no so. Also used rice noodles instead of rice, lime instead of lemon, and nappa cabbage for the cabbage requirement.

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Comedie June 19, 2005

wonderful while delicious, amazing yet outstanding!!!!!! A MUST make

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Horse n' Hound Gal May 08, 2005

Sharlene, that's a mouthwatering photo! I make a similar chicken soup substituting galangal for the ginger, lime juice for the lemon, and rice noodles for the rice. Instead of adding fresh cabbage, we add preserved cabbage to our individual servings along with fried garlic, green onion, the cilantro, pepper, and lime. The only real difference I notice between our recipe's is the addition of tomatoes in yours - I'll have to try it! This soup is 2 die 4! And you've gotta have the fish sauce!

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CheekyBear May 08, 2005
Lemon Grass Chicken Soup