Cream of toasted coconut soup

Soups and stews are the boss of everything. There's no pressure to do stuff too right, you can always add a bit of something you think they need without worrying about timing, and they're perfectly rounded. When I make a soup, I imagine it is a pool party where everyone is invited. At the end of it, everybody's like "That was the greatest pool party! Thanks, Dude!" and then they high-five with a piece of pizza drooping cheese in the other hand. So, soup is like Ninja Turtles.

My inspiration for making coconut soup was twofold: 1) I love the coconut curries Thai places serve, and 2) I didn't have anything goddamn else in my pantry. Necessity is the mother of invention, but the father of invention is desperation, and the druncle is sitting on your couch eating Sriracha out of a spoon- which I have done, will continue to do, and SHUT UP UNCLE MARK.

Cream of toasted coconut soup

1 1/2 cups unsweetened flake coconut

3 cups chicken or vegetable stock

2 tsp Sriracha, or more

1 1/2-2 Tbsp red curry paste

2 tsp fish sauce

1 tsp sugar

1 13.6-oz can coconut milk

Handful of basil leaves for garnish

Set oven to 300F.

Lay the coconut flake in a thin layer on a light-colored cookie sheet. Place it in the oven and keep a close eye on the coconut. It burns very quickly. Every few minutes, take the sheet out of the oven, toss the coconut around, and replace it. The edges of the coconut will brown first, so be thorough with this process because each revolution will allow a new batch of coconut to toast. When the coconut is light- to golden brown, remove it from the oven. Set aside.

Place the stock in a small stockpot or medium saucepan over medium heat, and add the Sriracha, curry paste, fish sauce, and sugar. Simmer for 10 minutes.

Add the coconut milk and toasted coconut. Simmer on medium-low for five minutes.

Pour the soup in the blender and blend on high until it is relatively smooth. There will be some small flakes, but it will add to the texture of the soup. If you do not particularly care for the texture of coconut (I love it), leave the coconut soup smooth and garnish with toasted coconut.

Pour the soup from the blender back into the pot and simmer for another 10 minutes.

Serve with a handful of small basil leaves, or a chiffonade of basil. Chiffonad(ing?) is fun 'n' faincy! Watch a cute girl do it here!

The cool thing about this soup is not only does the coconut lend sweetness, but that flavor translates very well into a cold soup. I am a fan of cold soup, especially when it gets so hot you can see the sweat beading off bumblebee balls. Expect a gazpacho recipe in the coming months, or ooh! Perhaps a BLT soup...or ooh! caprese salad soup...or ooh!....