Difference between revisions of "Thai Style Coconut Milk Soup"
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Sir John Eh (talk | contribs) (New page: category:Iron Chef SA 029:Coriander/Cilantro category:Coconut category:Coriandercategory:Cilantro category:Kiteless's Recipes [[category:Battle Coriander, Fuck Parsley]...) |
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| − | [[category:Iron Chef SA 029:Coriander/Cilantro]] [[category:Coconut]] [[category:Coriander]][[category:Cilantro]] [[category:Kiteless's Recipes]] [[category:Battle Coriander, Fuck Parsley]][[category:Thai]][[category:Amuse Bouche]] | + | [[category:Iron Chef SA 029:Coriander/Cilantro]] [[category:Coconut]] [[category:Coriander]][[category:Cilantro]] [[category:Kiteless's Recipes]] [[category:Battle Coriander, Fuck Parsley]][[category:Thai]][[category:Amuse Bouche]][[category:Appetizer]] |
==Ingredients== | ==Ingredients== | ||
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[[image:cocosoup01.jpg]] | [[image:cocosoup01.jpg]] | ||
| − | + | 2. In a small saucepan over medium heat, sweat shallots in a little canola oil until soft. | |
| + | |||
2. Add the ginger, lemongrass, curry paste and lime leaves until fragrant and starting to brown. | 2. Add the ginger, lemongrass, curry paste and lime leaves until fragrant and starting to brown. | ||
| + | |||
3. Add the cilantro and chicken stock, bring to boil, reduce heat and let simmer for 15 minutes. Remove from heat and strain. Add coconut milk and heat over very low heat until just warmed through. Add fish sauce and lime juice to taste. Makes about 2 cups. Enough for several amuse bouches, or 1 large bowl. | 3. Add the cilantro and chicken stock, bring to boil, reduce heat and let simmer for 15 minutes. Remove from heat and strain. Add coconut milk and heat over very low heat until just warmed through. Add fish sauce and lime juice to taste. Makes about 2 cups. Enough for several amuse bouches, or 1 large bowl. | ||
Latest revision as of 19:02, 22 July 2008
Ingredients[edit]
- 1 small shallot, chopped
- 1 stalk lemongrass, trimmed, cut, and smashed
- 3 1/8" ginger rounds
- 2 TB cilantro, stems and leaves, coarsely chopped
- 2 lime leaves, rough cut
- 1/2 tsp red curry paste
- 1 1/4 cup chicken stock
- 1/2 cup coconut milk
- 1/4 tsp fish sauce or to taste
- 1 tsp lime juice, or to taste
- cilantro leaves for garnish
Method[edit]
2. In a small saucepan over medium heat, sweat shallots in a little canola oil until soft.
2. Add the ginger, lemongrass, curry paste and lime leaves until fragrant and starting to brown.
3. Add the cilantro and chicken stock, bring to boil, reduce heat and let simmer for 15 minutes. Remove from heat and strain. Add coconut milk and heat over very low heat until just warmed through. Add fish sauce and lime juice to taste. Makes about 2 cups. Enough for several amuse bouches, or 1 large bowl.
This is so fragrant and creamy, and has an amazing bright flavor that just pops. This is the best version of this soup I've ever made. It makes a great meal if you add chicken, mushrooms, and serve over rice. Even my soup-hating husband loved it.
