Instructions:
This easy to prepare chicken coconut soup recipe is a great appetizer to any meal, even if you are not cooking Thai. The CurrySimple coconut soup is made in Thailand with fresh coconut milk, lemongrass and galangal to ensure an irresistible Thai coconut soup. You no longer have to search for these hard to find ingredients! In this recipe, you will cook the chicken inside the soup
which will add a little extra "chicken stock" type flavor to your soup. We recommend using a measuring cup to add the water and not attempt to re-fill the coconut soup package. In most cases, you will add too much water if using the coconut soup pouch.
- 12 oz chicken breast (sliced into bite size pieces);
- 1 stalk scallions (chopped);
- 1 cup sliced mushrooms;
- 1 pack 12 oz CurrySimple Coconut Soup;
- 12 oz water.
- In a pot, add 12 oz of water and 12 oz. of CurrySimple Coconut Soup and bring to boil with high heat.
- Optional: Add a splash of ½ and ½ cream if you would like to cut the herb taste and make creamier.
- Add sliced chicken breast and cook inside the soup for about 3 minutes.
- Make sure the chicken is thoroughly cooked.
- Turn off the heat and top with chopped scallions and sliced mushrooms.
- The CurrySimple coconut soup concentrate is a wonderful base for a great tasting soup. You will want to “tweak” the ingredients to your particular tastes. Instead of water, you may want to add a “soup stock” or coconut milk.
Ready in 10 minutes – makes 2 bowls or 4 appetizer size cups
