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!
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)