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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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Kim127 September 24, 2007

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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Maito March 29, 2010

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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breezermom February 26, 2010

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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Bergy March 01, 2004

LOVED IT. My husband said be sure to keep the recipe. My only suggestion would be to make the chicken and peppers more bite size, just to make it easier to eat. I did add some carrot sticks along with the peppers and I let the chicken cook 10 minutes then added the mushrooms. Foodlover, thanks for sharing the recipe.

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ratherbebaking October 27, 2012

What a great soup! Just follow the directions and see for yourself!

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wendyt57 April 10, 2009

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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Starrynews March 09, 2009

really delicious. this is also a great broth base for whatever veggies you want to include.

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jude503 March 29, 2008

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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Julie B. February 01, 2008

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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AmandaInOz October 04, 2007
Spicy Asian Chicken Soup