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.
Chicken Coconut Soup Recipe - Serves 4
Ready in 10 minutes
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
1. 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 1/2 and 1/2 cream if you would like to cut the herb taste and make more creamy.
2. Add sliced chicken breast and cook inside the soup for about 3 minutes
3. Make sure the chicken is thoroughly cooked
4. Turn off the heat and top with chopped scallions and sliced mushrooms
Tip: To make extra spicy, add dry red pepper flakes.