Coriander (cilantro) And Coconut Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A extremely wonderful soup from Simon Hopkinson's roast chicken and other stories . Great on a cold day. Ingredients:
600 ml chicken stock or 600 ml vegetable stock |
1 tom yam broth cubes (can be found in asian food market) (optional) |
2 inches fresh gingerroot, unpeeled but chopped |
6 spring onions, trimmed and finely chopped |
4 small fresh red chilies, seeded,and finely chopped |
2 stalks lemongrass, chopped |
2 cloves garlic, peeled and chopped |
120 g fresh coriander, leaves finely chopped and reserved,stalks also finely chopped |
1 lime, juice of |
3 tablespoons fish sauce |
400 ml coconut milk |
150 ml heavy cream |
Directions:
1. Heat the chicken stock, tom yum cube, ginger, spring onions/scallions, chillies, lemon grass and garlic together.
2. Simmer gently for 30 minutes.
3. Strain the mixture, and liquidize with the coriander/cilantro stalks, lime juice, fish sauec and coconut milk.
4. Return to the pan, reheat and simmer gently for 5 minutes.
5. Strain once more and return to the rinsed out pot.
6. Add cream, and finely chopped coriander/cilantro to the soup and heat through once more.
7. Ladle into bowls and serve immediately.
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