Then there is my friend's secret ingredient which he told me not to share. But it's four words, the first word rhyming with "my", the second rhymes with "bed", the third rhymes with "furry", and the fourth rhymes with "taste". Can you guess what it is? Don't say I told ya!
I shopped at Whole Foods and everything is organic, because that matters to me.
Dice all the veggies and aromatics and throw them together in a pot. My recipe didn't come with exact measurements so if you're a complete novice then this one will be tough for you. But I looked online at other recipes for this dish and then I taste-tested my own as I went along. I started with less of the strong spices and kept tasting and adding until I found the right amount. Sweat all of these items together for a few minutes and then add the chicken broth.
Of course I didn't roast my own chicken! Whole Foods does a kickass job roasting chickens and I often buy one and stand in the kitchen eating it like a wild animal. Don't judge me. Peel off the skin (and stuff it in your mouth) and cut the meat to the size you want it in the soup. Then throw it into the pot with the veggies and the broth. Feel free to add a little water to make the soup more brothy.
Loosely tear the mint, basil, and cilantro leaves and toss them into the pot as well. I would suggest to be very generous with these herbs. I put in a lot of each one, but I did a 2 to 1 ratio basil and cilantro to mint. I'm not a huge fan of a big minty taste in my foods. But I don't know why I don't use basil and cilantro more. They are amazing plants.
Let everything boil for a while and then at the very end add a can of coconut milk. I used a quart of chicken broth and a can of coconut milk. That's as close to measurements as I got. Then add 1 to 3 tablespoons of that special ingredient (Thai red curry paste), and lots of Sriracha (depending on how spicy you want it).
Serve with a side of peanut butter toast. I swear it's amazing. And voila! So yums.
Maybe I'm a little slow on the uptake but I just discovered BULLETT magazine and I'm obsessed. The photo shoots are perfect and the interviews are meaty; and are with people I'm actually interested in. Also loving my new black thick-framed glasses that I finally got filled with my prescription.