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6 servings, 1 cup (250 mL) each
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Top with 1 tsp. thinly sliced Thai red chiles, 2 Tbsp. thawed frozen shredded coconut and 1/4 cup fresh coriander leaves just before serving. Look for frozen shredded coconut in Thai or South Asian speciality grocery stores.
This hearty soup can be prepared ahead of time. Cool, then refrigerate up to 2 days before serving. Reheat in saucepan on medium heat just before serving, stirring occasionally.
Leftover coconut milk can be frozen in freezer container up to 3 months. Thaw in refrigerator before using as desired.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This recipe worked out quite well. I would, however, reduce that cayenne as it turned out to be too spicy for a few.