I loved the wonderful combination of colors and flavors in the soup! The chicken was also cooked to the perfect degree of tenderness...not overcooked at all! But I found this to be too salty for my palate. I used regular soy sauce, so I would advise using low sodium soy or using less in the recipe. I used home-made chicken stock, with no salt added, so that didn't add to the salt content. I've added some potatoes to try and soak up some of the extra salt....with that, I hope the leftovers will be absolutely wonderful! Thanks for sharing a very unique soup recipe! Made for Best of 2009 tag game.
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Loved this soup! I used the 1/4 teaspoon Asian chili sauce and may increase it next time to 1/2 as a personal preference. Loved the combination of veggies and chicken. I added some matchstick carrot slices to add even more color and it looked very appealing in the soup bowls. I am so glad I picked to make this from the Newbie Nursery for the Fall 2007 PAC.
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Delicious and beautiful looking soup! I halved the soy sauce and used low sodium, and it was just right for us. Also omitted the sugar, doubled the ginger, and used a little extra lime. Topped with basil and cilantro. Wonderful flavors! Served 3 with 4 ounces of noodles added to it.
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What a great soup! Just follow the directions and see for yourself!
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Wonderful! The blend of flavors was perfect. I used some red pepper flakes and gave it a nice kick. This is a keeper for sure. I look forward to adding extra veggies and such in the future too. Thanks for sharing!
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really delicious. this is also a great broth base for whatever veggies you want to include.
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WOW!!! Was this goood!!! I added chopped bokchoy, and Roman noodles, for my kids, I doubled the recipe, looks like I get lunch. Thank you for post great recipe.
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This was very tasty and easy to throw together for a quick lunch! I took Kim's advice and doubled the amount of chili sauce. Next time I think I'd put in even more because I like it really spicy! Thanks for a great recipe! Made for PAC Fall 2007.
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This was so delicious. I served this as a stater dish for a last minute dinner party and everyone loved it. Thank you so much for posting this recipe
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Really great flavor. I grated the ginger and used low-sodium soy sauce so it would not be too salty. Increased the chili sauce to 3/4 teaspoon and it was still not spicy so we added a few drops of chili oil to our bowls to give it that nice heat. The chicken was super tender and the veggies tasted crisp and fresh. I could see some udon noodles being added to this bowl to make it more substantial. I will make this again, thank you!
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This soup has good flavor but it wasn't as spicy as we like - next time I will increase the Asian chili sauce a bit to at least 1/2 teaspoon. Thanks for sharing!
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I made this for lunch today and it is delicious. So attractive with the bright green peas & red Peppers. Putting the peas & peppers in 3 minutes before serving and off the heat makes them perfect -very crisp yet heated through - just right . I used sugar snap peas - next time I will cut them in half. Spice wise I added 2 generous tsp of chile flakes which made it around the hotness of a Tom Yum soup - just right for us.. For gentler palates I would cut this back to 1/8 tsp the soup will still be delicious. It is easy to prepare - your instructions are very clear easy step by step. Thanks A foodlover for a great soup recipe. I can still feel it on my lips mmmmm
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