Spicy Soup Of Tangerine And Coconut Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 cup: Water,
1 cup: Long-grain white rice,
1 can: , (14oz) coconut milk
1 cup: Vegetable stock,
1/2 cup: Tangerine juice,
, about 2 1/2 tangerines
1 tbsp: Tangerine zest,
Finely grated,
, about 2 tangerines
1 tbsp: Soy sauce,
1 tsp: Thai chili paste,
2 each: Thai chili peppers, or serrano chilies - stemmed and seeded
2 cup: Mushrooms, quartered
1/2 cup: Wood ear mushrooms, chopped
1/2 cup: Basil, chopped
Salt and pepper,
Directions:
In a saucepan, bring the water to a full boil. Add the rice and boil
for 5 min. Reduce the heat to low, cover, and cook until tender and
the water is absorbed, about 20 min.
Meanwhile, in a large saucepan, combine the coconut milk, chicken
stock, tangerine juice and zest, fish sauce, chili paste, and chili
peppers. Bring to a full boil. Reduce the heat to medium and simmer
for about 5 min. The stock will be slightly foamy and will have
turned a golden-orange color. Add the mushrooms and wood ears, and
cook until the mushrooms are tender but not mushy, about 5 min, but
no more than 10 min. Remove from the heat and stir in the basil.
Season to taste with salt and pepper.
To serve, divide the rice among 6 individual bowls and spoon the soup
over the top. Serve immediately.
Note: experiment with adding other ingredients, such as shrimp or
fresh artichoke hearts.
"Citrus" by Ethel and Georgeanne Brennan
Source from luhu.jp
for 5 min. Reduce the heat to low, cover, and cook until tender and
the water is absorbed, about 20 min.
Meanwhile, in a large saucepan, combine the coconut milk, chicken
stock, tangerine juice and zest, fish sauce, chili paste, and chili
peppers. Bring to a full boil. Reduce the heat to medium and simmer
for about 5 min. The stock will be slightly foamy and will have
turned a golden-orange color. Add the mushrooms and wood ears, and
cook until the mushrooms are tender but not mushy, about 5 min, but
no more than 10 min. Remove from the heat and stir in the basil.
Season to taste with salt and pepper.
To serve, divide the rice among 6 individual bowls and spoon the soup
over the top. Serve immediately.
Note: experiment with adding other ingredients, such as shrimp or
fresh artichoke hearts.
"Citrus" by Ethel and Georgeanne Brennan
Source from luhu.jp