Ingredients:
1. Vegetable oil 2 tbsp
2. Vegetable spice paste 200 g ( 7 oz)
3. Shiitake mushrooms 250 g ( 9oz) washed and sliced or quartered
4. Chicken stock ( see pg 10) 625 ml ( 20 fl oz/1/2 cups)
5. Lemon grass 1 stalk, bruised
6. Kaffir lime leaves 2, bruised
7. Coconut cream 250 ml ( 8 fl oz / 1 cup)
8. Salt a pinch
9. Ground black pepper a pinch
10. Crisp-fried shallots ( optional) 2 tbsp
Preparations:
1. The spice paste must be fragrant before mushrooms are added so that the resulting soup will be at its most flavourful.
2. After adding sock lemon grass and lime leaves bring to the boil over low heat the slower gentle cooking process gives the soup a better taste.
3. Slimilarly,after adding coconut cream ,returen to the boil over low heat.
Method:
- Heat oil heavy saucepan add spice paste and sauté until fragrant.
- Add mushrooms and sauté for 2 mintues more.
- Add sock lemon grass and lime leaves.bring to the boil over low heat and simmer for 5 minutes.
- Add coconut cream returen to the boil and simmer for 5 minutes.
- Season to taste with salt and pepper serve garnished with crisp-fried shallots, if using.
Posting Komentar