FAIRWAY, KS (KCTV) -
Thai Coconut Soup with Citrus Scented Cream
4 cups chicken stock ( prepared stock is fine)
3 kaffir lime leaves, fresh or dried, hand torn
2 cloves garlic, crushed
One 3-inch piece fresh ginger, peeled and cut into 4 chunks
1 stalk lemongrass (white part only), cracked open with the flat side of a knife
3 tbs red curry paste
One 13-ounce can unsweetened coconut milk ( reserve the cream)
One 8-ounce can straw mushrooms, rinsed and liquid reserved
2 tablespoons Thai fish sauce ( nam pla)
1 1/2 teaspoons sugar
Juice of 4 limes and zest of limes set aside
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves, for garnish
Green onions for garnish
2 cups oyster mushrooms
2 tb butter
Bring the stock to a boil over medium heat in a soup pot. Add the lime leaves, curry paste, garlic, juice from straw mushrooms, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
Uncover the pot and stir in the chicken, coconut milk ( reserve the cream) , Straw mushrooms, fish sauce, sugar and lime juice. Simmer 5-10 mins. Sprinkle with salt and pepper.
Sautee oyster mushrooms in butter for garnish.
add the lemon zest to the reserved coconut cream.
Ladel soup in to bowls.
Garnish with the cilantro, cream green onions and mushrooms. Be careful to avoid adding the lemongrass, ginger or lime leaves.
Cook's Note: if you can't find lemongrass, use equal parts lemon peel and ginger. Kaffir lime is gently limey with lots of aroma, but you can substitute lime peel if you can't find it.
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