Recipe: COCONUT LIME LEAF SOUP
Ingredients
- 2 TBSP. peanut oil
- 3 cloves garlic sliced
- 6 oz combined red and Masaman curry paste
- 6 ea — 19oz cans coconut milk
- 2 qt water
- 2 qt chicken stock
- 1 cup fish sauce
- 1 ½ cups lime juice, freshly squeezed
- 4 stalks lemon grass cleaned and smashed and tied in a bundle
- 8 ea lime leaves cleaned and torn
- 10 oz palm sugar
- 1 cups loosely packed Thai Basil washed
Preparation
Sauté garlic in oil. Add curry paste and stir till soft. Add all liquid ingredients and bring to simmer. Add lime leaves and lemongrass. Add palm sugar and continue to simmer 10 minutes. Remove lemongrass bundle and discard. Add Thai basil before serving. Garnish with any or all of the following while simmering: chicken, shrimp, peas, shiitake mushrooms, tofu, scallions, rice vermicelli, julienne carrots.
search for more recipes in
TODAY Food