Spicy Thai Coconut Soup

This soup is very versatile -- light, with just a few mushroom and carrots and seafood, or filling with noodles, corn, edamame. It is all in the base. Ever since I found these fabulous spicy chili peppers at the Farmers market at Peacemeal Farm, I am finding new ways to use them. They make all the difference in this soup.

Thai coconut soup base:

2 cups of water

1/2 can of light coconut milk

1 TB red curry paste

1 TB bonito-based soup base

1 large red hot chili pepper (FM), sliced in thin stripes

1 inch ginger, cut in thin strips

1 garlic clove, cut into strips

curry leaves or lemon grass

Heat the water and add all other ingredients. Bring to a boil, and add ingredients from the list below. Simmer for 10-15min. Serve with thinly cut green onions.

Other soup ingredients:

King Oyster mushroom, thinly sliced

shitake mushroom, thinly sliced

tiny corn

sweet corn

carrots, cut in thin stripes

scallops

shrimp

Optionally:

peas

noodles

edamame

green onions