Recipes - print - Chicken Soup with Coconut Milk

Chicken Soup with Coconut Milk - Recipe

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Place coconut milk, chicken stock, lemon juice, ginger, carrot, and Thai curry paste into a 2 to 4 quart sauce pan and bring to a simmer over medium-high heat. When carrots are about halfway cooked, add cauliflower florets and lower heat to medium, until the vegetables are all nearly cooked through, about 5-8 minutes. Add chicken meat and simmer a few more minutes. Stir in chopped basil leaves and season with salt and more curry paste to taste.
-1 can coconut milk
-3 cups chicken stock
- Juice of 1 lemon
-2 teaspoons fresh ginger, peeled and grated
-2 carrots, thinly sliced
-1/4 teaspoon Thai curry paste
-1 head cauliflower, cut into small florets
-2 cups cooked chicken meat, diced
-4 fresh basil leaves, chopped or 1 teaspoon dried basil