A traditional and tasty Thai soup, this is my favorite comparison point between Thai restaurants and an excellent twist on chicken soup for cold winter days. I'm a huge fan of coconut, chicken soup, and creamy soups in general, so it's a winner for me.
Of course, making it at home means I can customize it to my preferences. It's surprisingly easy to make! This recipe is loosely adapted from David Johnson's Thai Food
, a brick-sized comprehensive guide to Thai cooking.
Note that you can make a pescatarian version (fish stock, shrimp instead of chicken) or even vegetarian or vegan (veg stock, tofu for chicken, soy sauce for fish sauce) though the latter will lack some of the pungency that only comes with fish sauce.