Hot & Sour Coconut Soup
(Wine, Food & Friends – Karen MacNeil)
Serves 6, 101 calories
I’m very excited about this new book – the only downside (for me) is the US/Imperial measurement……..
1/4 cup sliced & peeled fresh ginger
1/4 cup chopped fresh coriander
3 garlic cloves – halved
2 stalks lemongrass each cut into 2″ pieces
2 tins chicken broth (14 fl oz each)
8 oz chicken breast
8 oz fresh sliced mushrooms
1 cup low fat coconut milk
1 tbs Thai fish sauce
2 tsps fresh chili paste
1 cup mangetout – halved crosswise
1/3 cup chopped fresh basil
2 tbsps fresh lime juice
1. Place first 5 ingredients in a large saucepan, bring to boil. Cover, reduce heat and simmer for 20 mins. Strain mixture through a sieve into a bowl, discard solids. Return infused broth to pan.
2. Fry chicken for 4 mins on each side until lightly browned. Remove. Add mushrooms to pan and saute for 5 mins.
3. Cut chicken into bit-sized pieces. Add chicken, mushrooms, coconut milk, fish sauce and chili to broth and bring to boil. Reduced heat and simmer for 10 mins. Add mangetout, cook for 3 mins. Remove from heat, stir in basil and lime juice.
La Femme version
I must admit I’m not keen on the fish sauce so I omitted it. It was delicious!
I chose the soup to go with two aromatic wines in one of our lessons. We found that it went very nicely with a South African Chenin Blanc and particularly well with the Alsace Gewurztraminer.