Lots of fresh turmeric gives this coconut milk–enriched soup a brilliant yellow color and a pleasant bittersweet flavor. You can use
Using a granite mortar and pestle, pound the galangal, turmeric, lemongrass, garlic, and dried chiles together to a paste (or pulse in a mini food processor).
Put about half of the coconut milk (the thick stuff from the top of the can, if possible) in a small skillet or sauté pan and place over medium-high heat. When it’s bubbling at the edges, scrape in the galangal paste. Cook and stir until the paste is dryish and starting to stick to and brown in the skillet, about 3 minutes, then scrape it into the slow cooker. Pour
Turn the cooker to high. Use a slotted spoon to transfer the chicken, tomato, and lime leaves to a bowl. With an immersion blender, puree the broth until smooth. Return the chicken and vegetables to the cooker and stir in the spinach. Season with fish sauce, lime juice, and sugar to taste. Serve with a small bowl of sliced fresh chiles on the side.
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