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Thai Death by Soup

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Serves 4-6 | Prep Time | Cook Time 20min

Why I Love This Recipe

That's what my friend that makes this calls it. I don't know what it's called in Thai, but it's sure as hell hot as hell... I love Asian food- all the fiery spices and interesting combos of ingredients that you just don't get from the South or Midwest. I think I developed a penchant for it long ago, as my bro is from Korea, but it's only been in the last decade or so that I've really branched out and learned to make a lot of it. Enjoy!

Ingredients You'll Need

1lb Pork or Chicken, sliced thinly
1/2lb Shitake Mushrooms, sliced thinly
2-3 cloves Garlic, crushed or minced
Sesame oil
3tblsp minced Ginger (I buy it in a jar)
1 can diced Green Chilis
3tblsp Fish Sauce
1/2tsp Cayenne
1/2tsp Madras Curry
1/2tsp Turmeric
1/2tsp Coriander
1/4c fresh Lime Juice (since I don't know where to get Asian lime, I use Key)
2 cans Coconut Milk
2c+/- Water
Cilantro and Green Onions for garnish


* Saute the meat, mushrooms and garlic in sesame oil in a wok or deep skillet til done; remove from pan and set aside.

* Add remaining ingredients EXCEPT GARNISH as shown, stirring well to blend and incorporate each, into same skillet, finishing w/the milk and water.

* Add meat mixture back to soup; bring to a boil and cook 8-10min.

* Garnish & serve!

*** If you can get fresh Lemon Grass and/or Kafir Lime Leaves, those make a more authentic garnish....

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