Thai Chili-Coconut Soup
Anything with broth is my kind of winter food, but this rich and spicy coconut soup makes everything seem bland in comparison! Make this recipe your own by pairing the flavorful broth with any protein and vegetables of choice. Then, sit back on the couch and enjoy as you watch the snow fall!
Ingredients
Broth:1 tablespoon olive oil
5 Vidalia onions, thinly sliced
1 teaspoon salt
1 heaping tablespoon Thai chili paste (available at Benz’s in Crown Heights)
2 one-inch knobs ginger
3 stalks lemongrass
1-2 cups chicken stock or bone broth
2 cans full-fat coconut milk solids (from the top of the can only, discard liquid or reserve for another use)
1 tablespoon soy sauce
1 whole red chili, top cut off
5-6 shiitake mushrooms, thinly sliced
Soup bowl:1 package rice noodles, cooked according to packet instructions
Sliced chicken breast or pulled chicken
Bok choy
Roasted butternut squash
Topping:Scallions, thinly sliced
Red chili pepper, thinly sliced
Cilantro, chopped
Mint, chopped
Bean sprouts (optional)
Lime wedge
Preparation
Heat olive oil in a large pot over low heat. Add onions and salt, and sweat over low heat until onions become translucent, release liquid, and have mostly broken down, around 1 hour.
Add Thai chili paste, ginger, and lemongrass, stir and saute for 2 minutes. Add stock, coconut milk, soy sauce, and chili pepper. Bring to boil, then reduce heat and simmer on low, uncovered, for approximately 1 hour. Discard ginger and lemongrass.
Add shiitake mushrooms and cook for an additional 5 minutes.
To serve: Add rice noodles, chicken, bok choy, and roasted squash to bowl. Pour broth over and finish with scallions, chili pepper, cilantro, mint, bean sprouts, and lime wedge.