I ordered take-out Thai chicken coconut soup one night for dinner while working in the crisis center. To be honest, it wasn't that good. But I knew it had potential. So, I decided to make it myself to see if I could improve on this classic Southeast Asian dish.
My version is filled with brightly colored vegetables, earthy shiitake mushrooms and tender chicken. It has a mellow sweetness from the coconut milk and a feisty kick from the chili pepper and ginger. Thai basil and lime finish things off with a pop.
This soup is both comforting and refreshing. It's good in hot weather as well as chilly winter nights. You can change it up by adding whatever vegetables you happen to have on hand. You can make this entirely vegetarian/vegan by using vegetable stock and tofu. It's very versatile. Have fun and experiment.
