This Thai staple is one of our favorite soups. The most authentic tasting package I’ve found is A Taste of Thai’s Coconut Ginger Soup base. Each package contains two packets; each packet makes one batch of soup. Enjoy!

• Leftover chicken carcass and meat scraps
• 4 cups water
• 1 can Coconut Milk
• 1 packet Coconut Ginger Soup base
• Optional: Lime wedges for garnish

Cook the chicken carcass, skin, and meat scraps for 10 minutes on high heat; reduce heat and simmer 5 more minutes. Turn off the burner and remove pot from heat.

When cool, remove rest of meat scraps from carcass and discard skin and bones.  Chill and store broth and meat in a container with a tight fitting lid in the refrigerator until ready to make soup.

To make soup:

In a 3-quart sauce pan, add the can of coconut milk and a packet of soup base. Fill the empty can with chicken broth and add to the coconut milk. Fill the empty can again with chicken meat and add more broth if the meat does not completely fill the can. Pour this can into the pot as well.

Stir all ingredients to combine thoroughly and heat on high until the mixture boils. Reduce heat and simmer 5 more minutes.

Serve hot with lime wedges for garnish. Squeeze 1/4 lime into each large portion of soup just before eating.