6. Kao Soi Soup
- 1 lb ground chicken
- 4 tbsps neutral oil | ex: avocado, grapeseed, safflower
- 3 stalks lemongrass | usable parts cut into 5" portions & bruised
- 1/2 red bell pepper | diced small
- 1 3/4 cups coconut cream
- 1 1/2 cups coconut milk
- 2 tbsps kao soi seasoning mix | recommended: lobo brand
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1/2 cup peanuts - salted and roasted | finely chopped
- 2 tbsps micro cilantro
- 1 tsp salt
In a large pan sauté bruised lemongrass in 4 tablespoons neutral oil over medium heat until it becomes fragrant, about 5 minutes and remove stalks. Add ground chicken, salt and cook on medium for an additional 5 minutes, or until it is no longer pink and the juices run clear. Stir frequently to ensure even cooking and prevent burning. Remove from heat and set aside.
In a medium saucepan add coconut cream and khao soi seasoning, stir to incorporate and bring to a boil, then reduce heat and simmer for 10 minutes on low. Add coconut milk, soy sauce and lime juice, stir and continue simmering until the broth reaches a thick consistency.
To serve:
Divide ground chicken and diced bell peppers into four small bowls, top each serving with 6 oz of broth and garnish with micro cilantro and peanuts.
Please note: this variation of the recipes is tailored to match the flavor profile of our 2021 Malbec, thus using less kao soi mix, due to it’s spice notes and omitting the noodles traditionally served with this dish.
