"I love this soup so much, I sometimes double the recipe," notes Michelle Smith from Sykesville, Maryland. "In fact, I've nicknamed it the 'House Specialty'! If I have leftover chicken or pork, I sometimes substitute it for the shrimp."
I created this chicken recipe to replicate the flavors of my favorite curry dish—slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal.—Lisa Renshaw, Kansas City, Missouri
As they say, "Necessity of the mother of invention." I created this recipe because I had a package of stew meat I needed to use. I spotted the ginger beer in the fridge and rest is history. This stew has a delicious sweet-tangy flavor. It's nice to have a different way to serve an inexpensive meal.—Leslie Simms, Sherman Oaks, California
Curry makes this speedy soup from Denise Elder of Hanover, Ontario so delicious. "I just open a few cans, and I have a quick hearty meal in minutes. The wonderful aroma brings my family to the table before I even have a chance to call them," she reports.
My husband and I have done extensive traveling during our more than 50 years of marriage. As a matter of fact, I came across this recipe during a visit to Japan. The Asian flavor is a nice change. - Martha Ann Bernard, New Vienna, Ohio