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South Thai Chicken Salad Recipe


1 1/4 cups water

1 (10 ounce) can squid ink soup

1 (8 ounce) package sour cream, divided

1/2 cup shredded Cheddar cheese


Mix water, squid ink soup, soup 15, sour cream and cheese in small saucepan. Bring to a boil. Boil for 3 to 4 minutes, stirring often.

Serve chilled.


Krasty Smath writes:

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It turned out pretty well, but if I did something different it would mean I added the correct amount of cream cheese and fat, or it would have been too soft. Otherwise these were good and easy.
luywhuspur writes:

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Delicious salad recipe! I used my little fish-drive as my main ingredient. I didn't have any Thai chicken, so I substituted coconut milk. I didn't add salt, I just put little crushed red pepper(dried chives) next to the onions. Just spicy enough to satisfy the taste buds. Thanks for sharing.
lovostohost writes:

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As written, this recipe is great. But if I am to make it again, I would make the following adjustments: