It’s four days before Thanksgiving, and I have The Cold From Hell. I’m already three days into this beast, and have the requisite fever, aches, sneezes, coughs, and honks. Drat.
If there’s ever a time when being grateful is challenging, it’s right now. But on the other hand, I have a purring cat, a warm home…and this soup.
Warming, savory, and sinus-opening, it’s everything a poor soul with the sniffles could hope for. Plus, it’s nutritious and will start adding some much-needed liquids back into my system.
And no, this soup isn’t just for colds…it’s good any old time.
I add the “heat” with Sriracha sauce, but you could also add a whole jalapeño, minced.
Thai Coconut Soup
Yields: 6 servings
2 tablespoons sesame oil
I bunch green onions, chopped
3 cloves garlic, diced
1 inch of ginger, peeled and minced
1/2 carrot, shredded with a vegetable peeler
1 red pepper, diced
1 cup stemmed shiitake mushrooms
8-16 ounces protein (free-range chicken, prawns, or tofu, chopped tiny cubes)
6 cups organic chicken, vegetable, or mushroom broth
4 baby bok choy, chopped
1 114-ounce can of coconut milk
1 tablespoon Bragg’s Aminos, or tamari sauce
For serving –
Sriracha, or other hot sauce
1 lime, zested
1 lime, quartered
Heat oil in a large heavy pot over medium-high heat. Cook green onions, garlic, and ginger, stirring frequently, until softened, about 4 minutes. Add carrot, red pepper, mushrooms and cook until softened, about 3 minutes. Add meat or tofu cubes, broth, bok choy, coconut milk, and Bragg’s. Bring to a boil, reduce heat, and simmer 15–20 minutes. Stir in lime zest. Ladle soup into bowls. Top with cilantro, basil, sriracha, and serve with lime wedges on the side.