Rather, I’m encouraging you to get reacquainted with your soup pot. For my purposes, a big bowl of clams bobbing around in a broth of their own qualifies as soup. With clams, the more broth the better. Otherwise add thinly sliced Thai chilies to taste. Heat coconut oil in a heavy-bottomed soup pot over medium-high heat.

Source: Taipei Times December 02, 2016 16:04 UTC