This broth is a wonderful base for your favorite vegetables, meat, or seafood. You can mix and match the veggies you like. Toss in a few shrimp or some shredded chicken and you’ve got an incredibly healthy and satisfying soup. Really good stock is important here, so if you don’t have some homemade stock, buy the best you can afford. The heat can be adjusted by adding more chili sauce, or leaving it out. Serves 4
- 4 C. chicken or vegetable stock
- 1-2 Serrano chili peppers, sliced thinly
- 1 can full-fat coconut milk
- 2 T. fish sauce
- 1 T. soy sauce
- 1-2 t. Sriracha or other red chili sauce
- 3 t. brown sugar
- 1 C. cilantro, chopped
- pinch of salt to taste
Veggies to add:
- I used 2 C. cubed Hubbard squash (any squash would work)
- 1 C. asparagus, cut into 1 inch pieces
- 2 C. kale, shredded
- lime wedges for serving
Heat the stock, peppers, coconut milk, fish sauce, soy sauce, chili sauce, brown sugar, and half of the cilantro in a soup pot over medium heat. Bring it to a simmer and taste for seasoning. Add a pinch of salt if needed. Toss in your veggies and simmer until tender, about 8 minutes. If you like, add in a few handfuls of uncooked peeled shrimp, or diced chicken breast, and cook just until done, about three minutes. Ladle into bowls and garnish with the rest of the cilantro and the lime wedges. A fresh squeeze of lime really brightens it up!
