Cooking Instructions
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Step 1
Cut
Cucumber (1)
lengthwise in half, then cut across into 1/3-inch slices. Add
Kosher Salt (1 Tbsp)
, mix well and marinate for 1/2 hour, then discard the liquid.
Step 2
Cut
Carrots (6 cups)
and
Onions (2)
into pieces add to a soup pot.
Step 3
Add
Chicken Stock (8 cups)
.
Step 4
Season with
Ginger Garlic Paste (1/2 Tbsp)
,
Kosher Salt (1 Tbsp)
,
Honey (2 Tbsp)
and
Sriracha (to taste)
. Simmer until carrots and onions are soft, around 20 minutes.
Step 5
At this point there should be about 1 quart of liquid left. Blend until smooth.
Step 6
Add
GOYA® Coconut Milk (8 fl oz)
and simmer for 10 minutes. If the coconut milk has curdled, blend again until smooth, then remove from heat.
Step 7
Check and adjust seasonings. Top with pickled cucumber slices.
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