Thai Coconut Soup
Photo by Anna Williams
Ingredients
- 2 14- to 19-ounce cans chicken noodle soup
- ½ cup coconut milk
- 2 teaspoons fresh lime juice
- ¼ cup fresh cilantro leaves
- Lime wedges, for serving
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.
Variations on Thai Coconut Soup
-
- 2 tablespoons fresh lime juice
- 2 to 3 kaffir lime leaves (optional)
- 1 stalk lemon grass, cut into 1-inch pieces (optional)
- +7 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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