This just may be my favorite soup ever. I could eat it day after day. It’s so comforting and light. Perfect for spring, or even a rainy, cooler day in summer. I really love the ginger and jalapeno in this soup.
You can control the amount of spiciness by how you prepare the jalapeno. If you want your soup to be hot and spicy, just leave in the seeds and the ribs when you chop the jalapeno. If you want almost no heat at all, be sure to remove the seeds and ribs before chopping. (And whatever you do, don’t touch your eyes or your nose, unless you like a burning sensation that will last for hours. Not that I would know anything about this….)
When adding the ginger, you can use either fresh or powdered. Remember that you need to use more of the fresh ginger than the powdered, so if you do that, be sure not to skimp on the amount in the recipe, or you will really miss the flavor.
I also love this recipe because it is the perfect way to use up leftover chicken or turkey. When the chicken is already cooked, this soup can be ready in less than ten minutes. It’s the perfect remedy when you have just a little leftover chicken, because you only need one cup. Definitely keep this recipe in mind for those days you want a quick, easy dinner or lunch!
Adapted from Easy Thai Coconut Soup from Savoring the Seasons with Our Best Bites.
Adapted from Easy Thai Coconut Soup from the book Savoring the Seasons With Our Best Bites.