This makes enough for 6 at least. Made it exactly as written, didn’t have jalapeños or cilantro for garnish; instead used chili crisp. Was a bit heavy handed with it and had a good spice. Very comforting and very simple. It took a bit longer than 15 to soften the potatoes, maybe by 5-7 minutes.

I made this for dinner for my 8-year-old son and his dad, as I was looking for a fast, simple and warming meal that could come together with the ingredients I had on hand (or so I thought). Turns out I only had fingerling tricolor heirloom potatoes, so I used those. I also discovered I didn't have scallions after all ... So I swapped in diced red onion. I only had light coconut milk, and no fish sauce -- but I had a jar of roasted Thai red chili paste, which has anchovy in it. So I put about a 1.5 tsp of that in, thinking I could get some of the fish essence (plus some chili zing). Since I adore ginger, I added more than the recipe called for (I did the 2 tbsp minced, but added a hefty pinch of finely slivered pieces). Lacking prepared broth, I used my Better Than Bouillon to get the chicken base, and I added some pieces of zucchini halfway through the simmering to get some more green color and chunky substance. I added the lime juice and chopped cilantro at the end, and topped with a handful of mixed microgreen sprouts. While the broth color ended up being more blush (from the red onions and rose potatoes) than white, as in the photo here, the flavor was most delicious still, and we enjoyed the heartiness (and nice gingery flavor). A couple of us added some squirts of Sriracha, which blended nicely. I appreciated how quick, adaptable, flavorful and filling this recipe was for a chilly Monday night. I'll definitely make it again!

This soup came together so quickly and the flavors were delightful. Will definitely make again (and again).

I had to stop myself from having more than a 2nd helping. I drizzled the new Sweet & Spicy Tabasco sauce over the top for a variation. I will make this again and again. However, I think I'll add chicken breast chunks the next time, as both corn and potatoes are carbs, and there's no protein in the recipe as is. But, even with no changes, this recipe is a keeper.

Comes together so quickly. Everyone including kids liked the soup and requested it again. I added a green chile to the saute in the beginning to add a bit of heat to balance the coconut milk.