This is a super tasty Asian coconut soup that is so easy to make despite the long list of ingredients – please don’t let them put you off as it really packs a punch of flavour.
We pretty much always have a Sunday roast chicken and I will always make a batch of stock from the bones after stripping any left over meat off. You can keep both the left over meat and the stock in your fridge for a couple of days, and then you can whip up this soup in about 15 minutes for an awesomely tasty midweek dinner (or you could just as easily use a chicken stock cube for ease and quickness).
I used a massaman paste because that was what was in my fridge but you could use any Thai style curry paste and you can tone up or down the level of spice by using more or less paste. I found 1 tbsp of the massaman paste offered a warming spice and the coconut cream offers a richness to the dish that counteracts the spiciness perfectly so it does not build too much whilst eating.
You could also easily turn this into a vegetarian Asian coconut soup offering by swapping the chicken stock for vegetable stock and swap the chicken and prawn for loads of Thai style vegetables.
From this Asian coconut soup recipe you will have half a can of coconut milk left over, which you could make my mango, chilli and lime panna cotta from. Recipe here.
With the new format of the blog I will be closing off each post within the body of the text at this stage and the contact form will be up here too. This means that you can print out the recipe card below if you wish without the contact form being part of that print out.
Hope you love the Asian coconut soup recipe as much as we did.