This Thai Coconut Soup couldn’t be easier to make and it’s packed with flavor. Served with pita wedges or naan bread, it’s the perfect dinner for a cold winter night!
The first time I made this T
One perk of being pregnant is that you can pretty much always claim the leftovers (and, conversely, you can claim that the baby is not in the mood for unappealing leftovers).
In the case of this Thai coconut soup, the baby was very MUCH in the mood for all the leftovers and I’m pretty sure Bart didn’t even see those leftovers before I’d finished them off.
That baby is now nearly four years old and every time I make this soup, I wonder if I can still claim pregnancy cravings so I don’t have to share any of the soup we don’t finish off at dinner.
If you like this Thai coconut soup recipe, you might also love these dishes too:
Thai Coconut Soup
Thai Coconut Soup with Chicken and Rice
This Thai Coconut Soup couldn't be easier to make and it's packed with flavor. Served with pita wedges or naan bread, it's the perfect dinner for a cold winter night!
- 3 Tablespoons butter
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon. paprika
- 1/4 teaspoon salt
- 1/8 teaspoon chili powder or 1/4 if you like it hotter
- 1 large carrot grated
- 2 cups chicken broth
- 1 15- ounce can coconut milk
- 1-2 chicken breasts cooked and shredded
- 1 1/2 cups cooked rice
- 2 Tablespoons lime juice
- 1 Tablespoons soy sauce
In a large pot or dutch oven, melt the butter over medium heat, then stir in the spices and let cook for about 30 seconds, stirring frequently. Add the carrots, stir to combine and let cook, stirring occasionally, for about 5 minutes, until the carrots are soft.
Add the remaining ingredients and bring to a low boil, then let simmer for about 5 minutes. Salt and pepper to taste and serve immediately.
We ate ours with naan bread which was not a bad decision.
Note: I used 1/4 teaspoon of chili powder when I made it and it was pretty spicy (my lips were tingling by the time I finished my bowl and we put sour cream in the girls' servings to cool it down so they could eat it). But the chili powder I used, which was already in the cupboard of this London flat, was labeled "hot chili powder" so it may have been extra spicy. I'd start with the 1/8 teaspoon and add more if you want more heat.
(slightly adapted from Favorite Family Recipes)