Red coconut soup

Name: Red coconut soup
Cuisine: Thai
Ingredients: 1 whole rotisserie chicken; as needed water; 1 whole red onion; 2 stalk celery; 1 whole red bell pepper; 1 whole jalapeno; 1 knob fresh ginger; 1 bunch green onion; 4 clove garlic; 1 package rice noodles; 2 tbsp coconut oil; 1 tbsp chili crisp; 1 tbsp thai chili paste; 1 can full-fat coconut milk; 1 handful fresh basil; to taste fresh cilantro

Serves 1

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Red coconut soup

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Serves 1

Directions

1Separate the chicken meat from the carcass; reserve the gelatinous drippings.
2Place the chicken bones and drippings into a large pot with water to cover.
3Roughly chop half of the red onion, celery, and red bell pepper, and add to the pot.
4Prepare the aromatics: thinly slice the remaining onion, ginger, garlic, green onions, remaining bell pepper, and jalapeno.
5Add the vegetable trimmings to the stock pot and simmer.
6Cook the rice noodles in boiling water, then drain and set aside.
7In a separate pan, heat coconut oil and sauté the sliced aromatics (ginger, garlic, green onions).
8Stir in the chili crisp and Thai chili paste.
9Add the shredded chicken meat to the pan and coat with the aromatics and chili mixture.
10Pour in the coconut milk and the strained chicken stock.
11Stir in the fresh sliced bell peppers and onions, then add fresh basil and season with pepper.
12Serve the soup over the cooked rice noodles in a bowl.

Ingredients

1 whole rotisserie chicken
as needed water
1 whole red onion
2 stalk celery
1 whole red bell pepper
1 whole jalapeno
1 knob fresh ginger
1 bunch green onion
4 clove garlic
1 package rice noodles
2 tbsp coconut oil
1 tbsp chili crisp
1 tbsp thai chili paste
1 can full-fat coconut milk
1 handful fresh basil
to taste fresh cilantro (optional)

Equipment

knifecutting boardpotlarge panstrainer

Tips

Use serrano peppers if you have them instead of jalapenos.
Keep vegetables raw when adding to the soup for a crunchy texture.

Red coconut soup

Serves 1

instagram.com

Red coconut soup

instagram.com

Serves 1

Directions

1Separate the chicken meat from the carcass; reserve the gelatinous drippings.
2Place the chicken bones and drippings into a large pot with water to cover.
3Roughly chop half of the red onion, celery, and red bell pepper, and add to the pot.
4Prepare the aromatics: thinly slice the remaining onion, ginger, garlic, green onions, remaining bell pepper, and jalapeno.
5Add the vegetable trimmings to the stock pot and simmer.
6Cook the rice noodles in boiling water, then drain and set aside.
7In a separate pan, heat coconut oil and sauté the sliced aromatics (ginger, garlic, green onions).
8Stir in the chili crisp and Thai chili paste.
9Add the shredded chicken meat to the pan and coat with the aromatics and chili mixture.
10Pour in the coconut milk and the strained chicken stock.
11Stir in the fresh sliced bell peppers and onions, then add fresh basil and season with pepper.
12Serve the soup over the cooked rice noodles in a bowl.