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1/1 Photo of Thai Shrimp and Chicken Soup
This is a quick-fix recipe using convenience products you can usually find in your supermarket. When I made it the first time, I bought the coconut milk, but forgot to add it. I have made it now both with and without, and we prefer it without the coconut milk. You might want to taste it before you add the coconut milk yourself and see if you want to stop there. The recipe is from Cooking Light magazine, and is only mildly spicy.
Units: US | Metric
Serving Size: 1 (283 g)
Servings Per Recipe: 4
The following items or measurements are not included:
reduced-sodium fat-free chicken broth
red curry paste
light coconut milk