Spicy Thai Coconut Soup

Our Hot Pepper Honey adds a sweet kick to this Thai-inspired soup. Perfect to enjoy during cold season or to warm up after a long day skiing!

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Ingredients:

• 1 Cup sliced mushrooms

• ½ cup chopped red bell pepper

• 4 teaspoons minced peeled fresh ginger

• 4 garlic cloves, minced

• 1 (3-inch) stalk lemongrass, halved lengthwise

• 2 teaspoons sambal oelek (ground fresh chile paste)

• 3 cups Chicken stock or Veggie stock

• 1 ¼ cups coconut milk

• 4 teaspoons fish sauce

• 1 tablespoon of Ariel’s Hot Pepper Infused Honey

• 2 cups shredded cooked chicken breast or Marinated Tofu

• ½ cup green onion strips

• 3 tablespoons chopped fresh cilantro

• 2 tablespoons fresh lime juice

Steps:

1. Heat in deep pan or pot over medium heat. Add oil to pan; Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally.

2. Add chile paste; cook 1 minute.

3. Add Stock, coconut milk, fish sauce & honey; bring to a simmer. Reduce heat to low; simmer for 10 minutes.

4. Add cooked chicken, shrimp or tofu to pan; cook 1 minute or until thoroughly heated. Discard lemongrass.

5. Garnish with Lime , Cilantro & a drizzle of Ariel’s Hot Pepper Honey.