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.
Looks and sounds great!
ReplyDeleteIt's pretty yummy! :)
DeleteOne 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
ReplyDeleteYeah, change can be hard - ha, ha. Most of the people in my circle just don't think it is Thanksgiving without a turkey.
Delete