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Great soup -- easy to make and tastes great. I needed to cut the sodium so left out the soy, used a lo-sodium chix stock and El Yucateco chipotle sauce. For pasta, I used the Spanish 'fideos'. It turned out surprisingly thick -- nice one Denise!
This was VERY easy to make, and had exactly the taste I was looking for! When I made it, I used shrimp and straw mushrooms (mirrored after a soup I had at a Thai restauant once). It was great!
I hate to be the first one not to give this five stars, Denise, but I just wasn't a big fan of this soup, as the lime was pretty overpowering. Probably just a matter of personal taste, I suppose, however. It was really simple to make, though, and to give it a little more substance, I added about three fistfuls (Measuring cups! We don't need no stinkin' measuring cups!) of cooked pasta I had leftover. Just a half a cup seemed like an awfully small amount.
Denise,Woooooeeeeee,Yes indeed this was spicy, and my husband LOVED it,Wish I had made it less spicy,cause I loved it's taste,but it was too spicey for me,so I will indeed make this again,but I will make it less spicey,and let my huband put his own spice in to suit him :) and by the way I too like lime and chili ramen noodles and also a lot of the other flavors too.:)....Anyway thanks for a great recipe. Darlene
I cut the hot sauce in half as several of the people I was serving do not like spicy foods and this still came out to be a really great soup. I used rice instead of pasta or veggies and it came out well. I need to make some just for me next time so that I can use the entire amount of spice called for as I love spicy foods. This could easily become my favorite soup due to how easy it is to make and the wonderful blend of flavors. A keeper!