I had some leftover coconut milk in the fridge and some limes, so what to do?
It’s been a rainy-movie-soup sort of day. 🙂
4 cups low sodium chicken broth
1 can (1.5 oz.) coconut milk
3 tablespoons fish sauce
2 teaspoons sugar
4 Thai chilies, stems cut off
6 tablespoons fresh lime juice (3-4 limes)
2 cups bean sprouts
1 teaspoon dried cilantro leaves
salt and pepper, to taste
1. Boil the chicken broth in a large pot on high heat. Turn the heat to medium and simmer for 10 minutes.
2. Add the coconut milk and return to simmer for 3 minutes.
3. Slowly stir in the fish sauce and sugar. Then add the Thai chilies, lime juice, bean sprouts and dried cilantro leaves. Put in a dash of salt and pepper, to taste.