Even though it's solidly spring now and the weather's getting better by leaps and bounds, we still have chilly days where there's nothing better than a hot soup. And boy, is this soup hot - in a good way.
I bet it could be hotter if you like it like that, but it was plenty hot for me. I used leftover pork and beef stock instead of chicken broth (it was in the freezer, and it's pretty light anyways). No tofu because I didn't have it, and for the Thai chile sauce I used the totally inauthentic chipotle and crushed red peppers in my spice drawer.
It was both delicious and filling, and good the next day too.
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