This spicy Asian soup is delicious and warms you through and through. We love it, especially on a cold fall day. Gets your blood pumping.
Thai Coconut Curry Soup
2 cups chicken broth
1 can unsweetened coconut milk
1 cup water
3 Tbs. soy sauce
2 tsp. fish sauce
2 Tbs. red curry paste
6 button mushrooms, thinly sliced
4 green onions, sliced
2 cups cole slaw mix or shredded cabbage
1 small can sliced water chestnuts
In a large pot combine broth, coconut milk, water, soy sauce, fish sauce, curry paste, onions and mushrooms. Bring to a boil. Add coleslaw mix and water chestnuts. Stir well cooking until cabbage is just tender.
If you aren't so much into the spicy stuff you can leave out the curry and still enjoy a flavorful soup. You can also add sliced chicken to make it extra hearty.