Thursday, October 29, 2015

Thai Coconut Curry Soup


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.


4 comments:

  1. One of my favorite family Thanksgivings was Lasagna, Garlic Bread, a huge salad and cheesecake. Of course my dad didn't know we were doing that and mom had to go out the next day and buy a turkey and have a turkey dinner that week. lol

    ReplyDelete
    Replies
    1. Yeah, change can be hard - ha, ha. Most of the people in my circle just don't think it is Thanksgiving without a turkey.

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