LOCATION: Recipes >> Soups >> Coconut Soup
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Coconut Soup
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fresh corriander
lemon grass
fresh ginger
coconut milk
fish sauce
tandoori paste / thai red curry paste
sesame oil
mango chutney
chicken / seafood
mango / asparagus
Infuse corriander, lemon grass and ginger in coconut milk. Strain.
Add fish sauce, tandoori paste, sesame oil and mango chutney. Shortly
before serving add diced chicken / seafood and mango / asparagus.
Quantities: I generally use approx. 1 bunch of corriander, 3 stalks
of lemon grass and 3cm of ginger (all roughly chopped) to one pint of
coconut milk. Approx 1 Tsp each of fish sauce, tandoori paste and mango
chutney, and a dash of sesame oil. Two or three chicken fillets and
a couple of mangoes. This, served with crusty bread, serves three
comfortably. These are very approximate ingredients, I never really
measure anything, and I adjust to taste as I'm going. You can thin
the soup out with water, if you like.
---
Emma Norling
ejn@ee.mu.oz.au
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