An exotic spin on old-fashioned chicken soup that brings the same nourishing, curative comfort we crave from it.
With the addition of coconut milk, edamame, rice noodles, carrot, ginger, lemongrass and cilantro – the homey, comforting flavors of chicken soup are kicked up a notch. Or two.
The coconut laden broth is the best part of the soup; rich, creamy and flavorful with a hint of citrus and a little zing thanks to the ginger.
Overflowing with tender strips of chicken, shredded carrot, twirly rice noodles and the succulent pop of edamame beans, you will instantly feel better. After the very first bite. Even if you were feeling perfectly fine to begin with. I’m convinced of its magical healing properties. In fact, I might even swear on it.
I’ve included the stove top version as well as a crock pot version, which I prefer for the tender chicken that results. You can turn this into a coconut curry by adding Thai curry paste to the first step of cooking the chicken. I also cook the noodles separately otherwise they will suck up all the luscious broth. If you have an aversion to fish sauce substitute soy sauce in its place.