ChefXi OfficialA high-octane breakfast where the fiery heat of Calabrian 'nduja meets the cooling, aromatic luxury of a Thai-inspired coconut and lemongrass broth.
In a wide, shallow pan or copper skillet, heat the olive oil over medium heat. Add the sliced garlic and grated ginger, sautéing until the fragrance begins to fill the room, about 2 minutes.
Don't let the garlic brown; we want the essence, not the bitterness.
Add the bruised lemongrass and pour in the coconut milk and fish sauce. Bring to a gentle simmer. Let the aromatics infuse the liquid for 5 minutes. Remove the lemongrass pieces before proceeding.
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