Creamy Ginger Chicken Soup with Panang Curry

Stir in the hazelnut butter and Panang curry paste until melted and evenly coating the ingredients. Remove the crisped ginger slices and lemongrass pieces if you prefer a smoother soup.

Pour in the coconut milk and water or onion broth. Add the soy sauce, fish sauce, and chicken bouillon paste if using water. Bring to a boil, then reduce the heat and simmer until the soup thickens and the chicken is fully cooked.

Taste the soup and remove the dried Thai chile once the heat level is right for you. Take out the chicken thighs, remove the bones if needed, slice the meat, and return it to the pot.

Divide the cooked turmeric rice, thinly sliced bok choy, Mexican onions, and mung bean sprouts among serving bowls. Ladle the boiling hot soup over the vegetables so they soften slightly.

Top each bowl with chopped cilantro and serve with pickled ginger on the side. Pair with a young, light red wine such as Pinot Noir if desired.