Thai Coconut Chicken Soup

Soup in the summer?! YES, PLEASE! Even though it's warm, this recipe for Thai coconut chicken soup is light enough to serve on even the hottest of summer nights.

The broth is creamy without being "heavy" thanks to the coconut milk and captures the freshness of summer with a lovely squeeze of lime. In a time pinch, I've made this recipe using a rotisserie chicken, and frozen pre-cooked rice from the grocery store for those weeknights I'm pulling overtime in the mom taxi.

This Thai coconut chicken soup is quite versatile as well.

Only have red curry paste? No problem!

Swap out snow peas, carrot, and mushrooms for the vegetables? Delicious!

I love recipes that give room for a little creativity and input from your Small Fries. Ask them what looks yummy in the produce section at the grocery store. Once I made this soup "violet" with a purple-loving Small Fry chocked full of Japanese eggplant and purple ube sweet potatoes.

However you choose to modify this soup, don't shy away from the fish sauce! I promise you it's the umami backbone that gives this soup an authentic kiss of fish funk without tasting "fishy".

LilPinkies promise!