By Mirj on September 26, 2007
Photo by Rita~
Photo by Rita~
"I found this recipe online in an article about a Philadelphia restaurant and tried it out at home. I wasn't overawed by it, but love the flavors, so I decided to play around with it a bit. By the third batch I had hit gold."
Serving Size: 1 (533 g)
Servings Per Recipe: 6
"This soup is super easy to make, and delicious! By substituting lite coconut milk, using only 1 T of oil, and adding additional garlic, the total calories and fat per serving can be reduced without losing any flavor."
"Oh... this is DELICIOUS! I pretty much followed the recipe and it turned out great but wish I had used just a tiny bit less water. I'm a big fan of lemongrass, ginger and sweet potatoes so to have those blend together, it's just the perfect recipe for me and my family! Thank you so much for sharing it."
"This was very good and smooth. I actually made it with white sweet potatoes (oops) but it turned out very pretty and creamy. Everyone thought it tasted like a top-star restaurant recipe! Good one."
"This is a wonderful soup, easily made and great blend of flavours. Thanks for sharing it!"
"This was Great! As I was enjoying this I thought I would have liked to seen an addition of herbs like basil and or cilantro. I so cheated when making this! I roasted the potatoes (1/2 the amount) put them (skin and all)in my Vita mix using 1 cup hot water, no oil, kept the ginger, garlic, onion, and lemongrass (using only the tender white), the same amounts called for as the coconut milk I used 7 ounces. Skipped the salt for diet reasons but if you can have it go for it! The pepper I really don`t think is needed for the jalapeno does give a nice kick!"