Listen up. This soup is SO GOOD.
Like, really, really good.
When a coworker of mine told me about Bev Cooks – I was instantly hooked. I haven’t made a recipe of hers yet that I didn’t absolutely love. But this coconut curry chicken soup takes the cake. It’s incredible, and so easy to put together.
I’ve made this soup at least 4 times in the last month (I told you, it’s that good). I did make a few tweaks, mainly because I couldn’t find the ingredients I was looking for, or I had other items on hand.
- Instead of vermicelli noodles, I used brown rice noodles.
- Peppers don’t settle with Alex, so instead I omit the peppers and sometimes add asparagus, or carrot ribbons, or once I added fresh green beans. All were delicious.
- Rich food doesn’t settle well with me, so I used light coconut milk, instead of full fat.
No matter which way I make it, I take my hat off to you Bev, this stuff is awesome.