Coconut Curry Chicken Soup Tips
What kind of coconut milk should you use to make coconut curry chicken soup?
You’ll find several varieties of coconut cream and coconut milk
at the grocery store. We recommend using full-fat coconut milk that comes in a can. Boxed coconut milk has been watered down to reduce the fat content, and it won’t create the same luscious texture in your soup. In a pinch, you can use light canned coconut milk, but it won’t be as full-flavored. Avoid coconut cream, which is too thick to use for coconut curry chicken soup.
How can you make coconut curry chicken soup your own?
It’s easy to customize Thai chicken recipes
like coconut curry chicken soup. Adjust the spice level by using more or less curry paste, or by adding spicy chili peppers. Enhance the other flavors with additions like lemongrass, ginger or lime juice. To add even more color, experiment with adding vegetables such as bell peppers, broccoli, bok choy or mushrooms.
What do you serve with coconut curry chicken soup?
Coconut curry chicken soup is a complete meal on its own, but a refreshing element can be nice, like a green salad or a pickled vegetable salad
. To make the meal more filling, try serving it with a side of white rice.
How long will leftover coconut curry chicken soup last?
Leftover coconut curry chicken soup should be stored in an airtight container in the refrigerator for up to 4 days. Reheat the soup in the microwave or over gentle heat in a saucepan on the stovetop.—Lindsay Mattison, Taste of Home Contributing Writer
1 serving: 601 calories, 34g fat (26g saturated fat), 65mg cholesterol, 1722mg sodium, 50g carbohydrate (12g sugars, 4g fiber), 27g protein.