A perennial favorite at our house. I roughly double the vegetables, ginger and garlic, then use an immersion (stick) blender to puree them finely before I add the chicken and remaining ingredients. Big difference in thickness and flavor in the soup base. It's best the day after it's made. Wonderful with steamed edamame in the pod and rice or toasted flatbread on the side.
Potato, Chicken, and Coconut Soup
tablecrashing Posted: 02/24/09