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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!
1 tablespoon Tuscanini Olive Oil
5 Vidalia onions, thinly sliced
1 teaspoon salt
1 heaping tablespoon Thai chili paste (available at Benz’s in Crown Heights)
2 1-inch knobs ginger
3 stalks lemongrass
1 to 2 cups Manischewitz Chicken Broth or other 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 Glicks Soy Sauce
1 whole red chili, top cut off
5 to 6 shiitake mushrooms, thinly sliced
1 package rice noodles, cooked according to packet instructions
sliced chicken breast or pulled chicken
bok choy, checked or bug-free
roasted butternut squash
scallions, thinly sliced
red chili pepper, thinly sliced
cilantro, checked or bug-free, chopped
mint, checked or bug-free, chopped
bean sprouts (optional)
lime wedge
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 one hour.
Add Thai chili paste, ginger and lemongrass; stir and sauté for two minutes. Add stock, coconut milk, soy sauce, and chili pepper. Bring to a boil, then reduce heat and simmer on low, uncovered, for approximately one hour. Discard ginger and lemongrass.
Add shiitake mushrooms and cook for an additional five minutes.
To serve: Add rice noodles, chicken, bok choy and roasted squash to a bowl. Pour broth over and finish with scallions, chili pepper, cilantro, mint, bean sprouts and lime wedge.
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Any thoughts on what might work to subsitute for the Thai Chili sauce?
Sure! Sriracha sauce, hot sauce with maple syrup, spicy ketchup or other chili sauces.
Great recipe!!