This soup is one of my families favourites...Everyone loves it and it's quick to make. I've simplified it from the original recipe which is from the Fine Cooking 2010 Aug/Sept issue. I'll post the tea smoking on a separate post. You can use any kind of meat in this soup, but my favourites are chicken and shrimp. If you need some help finding some of the ingredients just let me know and I can direct you.
For the Soup
2 14oz cans of coconut milk
1 Tbs. yellow curry paste(if you like it hot, you can sub in red or green)
6 cups lower-salt chicken broth
3 stalks lemongrass, lightly smashed
2 Tbs. grated fresh/frozen ginger
1/4 cup fresh lime juice
Make the Soup
In a large pot pour in 1/2 cup of coconut milk and heat to simmer. Add in curry paste and whisk together 1-2 minutes, then add in the remaining coconut milk, chicken broth, lemongrass, ginger and lime juice. Bring to boil and then reduce to simmer.
This is where you can add what your family likes. I put in:
Handful of Fresh snow peas
Can of baby corn
Water chestnuts
Handful of cut up (match stick) zucchini
Handful of mushrooms
you can put in some thinly sliced carrots, celery, broccoli
Meat
In a separate pot boil water for noodles. I use rice noodles like vermicelli or something thicker or the sticks. Cook as directed on package, drain and rinse off.
Put a scoop of noodles in the bottom of bowl and then ladle some soup over top. Garnish with some toasted coconut and lime wedge. Enjoy
No comments:
Post a Comment