We went to a potluck birthday on Saturday, and among other things this is what I made to bring. Last summer I came up with a coconut borscht using Thai curry flavors, and it worked pretty well. This time around I made the same thing, but using smoked chicken stock as well as a couple of other additions. Do yourselves a favor and make this as soon as you can.
I cooked the beets in the stock with coconut milk, a bit of green curry paste, yuzu kosho, lime leaves, Thai basil, galangal, and ginger until soft, then blended it all together and strained it into another pot. It needed acid, so I added raspberry vinegar and a shake of nam pla for depth. Then I chilled it and served it in small cups with a slice of cayenne pepper and thyme flowers on top (though there’s borage and no chili in this shot). Cold, spicy, creamy, sweet, earthy, lightly smoky–with a glass of cold Riesling it’s a perfect summer starter.