1/2 cup The Perfect Purée Ginger Sour blend, thawed
1-2 tbsp. neutral oil (canola, vegetable or corn oil)
1 lb. free-range chicken thighs, boneless and cut into 1/2 inch cubes
ground black pepper
1 can (13 1/2 oz.) coconut milk
14 oz. quality chicken broth/stock
1 cup straw mushrooms, drained
1 tbsp. fish sauce
1 tbsp. sriracha or sambol olek
2 tbsp. fresh basil leaves, chiffonade
2 tbsp. fresh cilantro, chopped
- Remove any skin from the chicken thighs and season all the cubes with kosher salt and black pepper. In a medium saucepan with neutral oil over medium-high heat, add cubes of seasoned chicken thighs. Cook for about 3 to 5 minutes until opaque then deglaze with coconut milk, chicken stock and Ginger Sour. Stir together.
- Add straw mushrooms, fish sauce and sriracha or sambol olek. Reduce heat and simmer 5 to 10 minutes longer. Add basil and cilantro to the soup and/or use as garnish. Adjust seasoning as needed.
Recipe courtesy of The Perfect Purée