Warm yourself from the inside out with this flavourful and comforting Thai-inspired soup. (Serve 4 small portions or 2 large portions)
- 1 tbsp (15 ml) neutral tasting coconut oil
- 1 medium red onion (1 cup/250 ml) thinly sliced
- 2 garlic cloves (approx 2 tsp (10 ml) chopped
- 2 inch (5 cm) ginger, peeled and cut into 4 chunks
- 3 fresh lime leaves (*1)
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) tamari
- 1 tsp (5 ml) sambal oelek (*2) (or more if you prefer it spicy)
- ½ tsp (2 ml) kosher salt
- 2 tbsp fresh lime juice
- 1 tsp (5 ml) coconut sugar
- 1 can 398 ml/14 oz full fat coconut milk–preferably organic
- 2 cups (500 ml) vegetable broth
- 1 tsp (5 ml) rice wine vinegar
- 1 tsp (5 ml) toasted sesame oil
- 4 cups (1 L) zucchini noodles (250 ml/1 cup per person)
- caramelized onions
- fresh thai basil leaves (*3)
- fresh thai bird chiles, thinly sliced (optional) (*4)
- lime wedges
In a large pot, add the coconut oil, and the sliced red onion. Saute until the onion are caramelized and quite golden brown. Remove half of the onion, and set aside for garnishing the soup.
Add the garlic, ginger, lime leaves, and turmeric and saute for a minute or two until the garlic and ginger are fragrant. Add the remaining ingredients to the pot. Bring to a simmer, and simmer for 20-30 min. Meanwhile prepare the zucchini noodles if making.
Add the zucchini noodles to the soup for 5 min, divide between the bowls, and ladle the soup over top. Garnish with the caramelized onions, basil leaves, and chiles if using and serve with more fresh lime wedges to add to the soup if desired.
- Not crucial if you can’t find
- Asian ground fresh chili paste
- Can substitute other basil or cilantro if Thai basil isn’t available
- Be very careful cutting these. Use gloves when cutting, and wash hands immediately after coming in direct contact with them after cutting as they can irritate eyes, and face.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.