Thai Chicken Soup

This was an excellent and easy soup to make. I made the following changes: instead of canned broth I used the carcus of a Costco chicken to make 4 cups of home made broth, because my son will not eat anything out of a can. Then I used half the breast meat from the same chicken for the soup. I had a few whole Thai chilies I threw in, and used them for a garnish when I served the soup. Lastly, the store was out of rice noodles so I used Japanese Udon, which was still good.....so, so good! I'll definitely make this again.

I made this to the recipe, but used home made broth and chicken. It just didn't do it for me. Husband said he liked it, but I didn't. Won't bother with it again.

Great taste!

Instead of red pepper flakes, I used some dried Thai chili peppers because I had them on hand. Use my homemade no salt added stock. Very good!

nice quick tasty soup

I thought this soup was very good and the only thing I added was a 1/4 tsp of red pepper flakes only because we like things spicy. The lime juice cilantro and basil make the dish. I will definitely be making this soup again.

I was very excited to make this soup, but it fell a little bit short. Overall, the flavors weren't strong enough to make me want to make this again. I would suggest adding more of the ingredients at the beginning- shallots, garlic, and ginger- but most importantly, I would substitute all of the water for chicken broth. I ended up adding much more salt than called for because all it tasted like was chicken and bok choy in water. I think subbing chicken broth for the water would make a great difference in flavor. The spicy wontons however, were excellent.