Spicy Thai Coconut Chicken Soup
Total TimePrep: 20 min. Cook: 40 min.
Makes6 servings (2 quarts)
Lots of adjustments to make it work. The chicken takes longer to pre-cook and you better add more oil than indicated or it will stick to the bottom when cooking. Also, there is no reason to simmer for 20 minutes only to then cook cabbage and chicken for only 3-4. If you do so, you will undercook both cabbage and chicken. This recipe is delicious, but the instructions need some serious editing. Very poor attention to detail.
What a delicious recipe and great way to showcase my homegrown Chinese cabbage and snow pea pods! I used regular coconut milk (not light) and would definitely make it this way again.
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This recipe is absolutley the best version of thai curry soup! It might be as simple as adding the chinese cabbage and peas but it works for it. I just made a few different varients of thai curry soups with different recipes but they fail in comparison to this recipe. Absolutely fantastic!
Excellent, simple recipe. I unfortunately used lite coconut milk (and added a tbsp of butter to make up for it). I highly highly highly recommend a few dashes of fish sauce. Really brought out the flavor.
Says to use whole coconut milk as it makes a big difference, Yet, in recipe, light coconut milk is listed. Can you tell me what the difference will be?