Thai Coconut Soup

Thai Coconut Soup
Photo by Anna Williams

Ingredients

  • 2 14- to 19-ounce cans chicken noodle soup
  • 2 teaspoons fresh lime juice
  • ¼ cup fresh cilantro leaves
  • Lime wedges, for serving
  • ½ cup coconut milk

In a medium saucepan, bring the soup and coconut milk to a simmer. Stir in the lime juice. Ladle into bowls and sprinkle with cilantro. Serve with lime wedges.

View full recipe at My Recipes

Comments

Variations on Thai Coconut Soup

  • Thai Coconut Soup
    • 1/2 pound peeled and deveined shrimp or 1 (12-ounce) package extra-firm tofu, cubed
    • 2 to 3 kaffir lime leaves (optional)
    • +16 other ingredients
  • Thai Coconut Soup
    • 3 c vegetable stock
    • 1 14-ounce can unsweetened coconut milk (light or regular)
    • 2 t minced fresh ginger
    • +10 other ingredients


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