Thai Coconut Chicken Soup

From Cook's Country | December/January 2013

Why this recipe works:

Quickly frying scallion whites, cilantro, and red curry paste is a fast route to potent Southeast Asian flavor.

Quickly frying scallion whites, cilantro, and red curry paste is a fast route to potent Southeast Asian flavor.

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Serves 4

You will need 2 cans of coconut milk. The soup will separate as it sits. If reheating, whisk well to recombine before serving.

Ingredients

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