I love Thai soups, and was inspired recently by Wegmans’ Thai cuinary stock to make a seafood soup, adding coconut milk, sliced baby bok choi, bean thread noodles (first soaked in hot water until soft), and shrimp plus leftover mahi mahi (more on that another time soon.)
I also added some chopped lemongrass and galangal (similar to ginger) I had stashed in the freezer, plus a good squirt of lime juice. And while the package says the stock is medium spicy, I added extra shots of my own Sriracha Hot Chili Sauce, which is among the ingredients list on the package. The Wegman’s stock is vegan and gluten free, by the way.
A refreshing light dinner on a sweltering summer night. Ahhhhh.