Freezing Soup?

Freezing Soup?

Last night I made some Tom Ka Gai (Thai Coconut Chicken Soup), and it came out great! Since I still have most of the ingredients left (chicken breast, fish sauce, bok choy, onion, spices, coconut milk), I want to make another big batch rather than waiting for my next hankering and rebuying all the ingredients. Does anyone know if this type of soup will freeze well? I've never tried to freeze something with a coconut milk base, and I would be really sad if it thawed and tasted gross. Alternatively, does anyone have a really awesome recipe involving bok choy? It's not something I use often, but I find it to be tasty and I want to make sure none of it goes to waste.
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