This is adapted from Arthur Schwartz' Soup Suppers. |
1 can straw mushrooms (or one cup fresh mushrooms cut into chunks)
1/2 sweet red pepper, sliced thinly
2 stalks lemongrass, cut on the diagonal into 2 inch pieces
1/2 inch piece of ginger root, sliced
6-8 fresh basil leaves, chopped
1/2 tsp whole black peppercorns
2-3 squirts of Sriracha (rooster) sauce or red pepper flakes to taste
3 T Thai fish sauce
3 T lime juice
1 14 oz. can light unsweetened coconut milk
2 green onions, chopped
4-5 sprigs of cilantro, chopped
Put about 2 1/2 quarts of water in a soup pan. (This is an estimate.) Add the chicken, lemongrass, ginger root, peppercorns, red pepper flakes, and mushrooms. Let it simmer until the chicken is tender. Add the sweet red peppers and basil leaves. Stir in the coconut milk, and let it simmer about 5-10 minutes. Stir in the lime juice and fish sauce. Stir in the green onions and cilantro just before serving.
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