Recipes Sriracha
Prep Time: 5 mins | Cook Time: 25 mins| Servers:4
• 1 tablespoon olive oil
• 4 cups thinly sliced onions
• 3 garlic cloves, sliced
• 4 cups Choasuan Vegetable Broth
• 1 tablespoon Choasuan Sriracha Sauce
• 1 5-ounce package baby spinach
• 1 cup 1/2-inch cubes firm tofu
• 3 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro


1) Heat oil in heavy large pot over medium-low heat. Add onions and garlic; sprinkle with salt. Sauté until tender, stirring often, about 15 minutes. Add broth and sriracha.

2) Increase heat: cover and bring to boil. Remove from heat; let stand 15 minutes. Uncover; discard lemongrass.

3) Add spinach, tofu, lime juice, and cilantro to broth. Place over medium heat and cook until spinach wilts and soup and tofu are heated through, stirring occasionally, about 3 minutes. Season to taste with salt.

Prep Time: 5 mins | Cook Time:10 mins | Servers: 4
• 3/4 cup Choasuan Sriracha
• 1 tablespoon sambal oelek or other asian chili sauce
• 1 tablespoon rice wine vinegar
• 1 stick cold butter cut into pieces
• Vegetable oil for frying
• 1 1/2 pounds of chicken wings (about 12 pieces), cut in half with wing tips cut off

Add vegetable oil to 12-inch skillet to reach depth of 1 inch. Heat over medium-high heat to 350°. Salt and pepper wings and add to skillet. Cook for 5-7 minutes. Tranfer to paper towels.

In a saucepan, bring sriracha and vinegar to boil. Whisk in cold butter gradually.

Add cooked wings to saucepan and toss to coat. Serve immediately.

OPTIONAL: Dipping Sauce — Sour Cream