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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Robin Robertson's 'Rice & Spice'. I'd use a long grain brown rice and light coconut milk. Ingredients:
6 cups water |
1 teaspoon salt |
3 lemongrass, stalks cut into 1-inch lengths |
2 serrano chilies, sliced |
1 teaspoon slivered fresh ginger |
1 cup canned sliced bamboo shoot, drained and rinsed |
1/2 cup unsweetened coconut milk |
1 tablespoon tamari or 1 tablespoon soy sauce |
1 lime, juice of |
3 cups cooked jasmine rice |
1/4 cup chopped fresh thai basil, for garnish |
Directions:
1. In a large saucepan, combine the water, salt, lemongrass, chiles and ginger. Bring to a boil, then reduce the heat and simmer for 20 minutes.
2. Strain the broth through a sieve, return it to the saucepan, and boil for 2 minutes.
3. Reduce the heat to low and add the bamboo shoots, coconut milk, tamari and lime juice.
4. Stir well and simmer for 5 minutes.
5. Place 1/2 cup rice in the bottom of each bowl, ladle the soup over the rice, and top with basil leaves and serve.
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