Red Curry and Coconut Soup
Submitted by Chef Alana Peckham, Cru Restaurant Vancouver
Ingredients
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3 Tbsp red curry paste
1 Tbsp canola oil
1 stalk of lemon grass, chopped
3 inch piece of ginger, sliced
6 kaffir lime leaves
1⁄4 cup palm sugar
3 liters of chicken stock
1⁄2 cup fish sauce
3-400ml cans of coconut milk
1⁄2 cup cilantro
1⁄2 cup basil
1⁄2 cup mint
1⁄4 cup lime juice
Directions
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In a large pot, heat the canola oil with the curry paste, ginger, lemon grass and kaffir lime leaves;
allow to heat and saute for a few minutes.
Add the palm sugar, fish sauce and chicken stock and simmer for 30 minutes.
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Directions
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Add the coconut milk and bring the broth back to a simmer.
Remove from the heat, add all the herbs and the lime juice and allow to steep for 20
minutes.
Strain the soup before serving with accompanying garnishes.
Garnishes for Red Curry and Coconut Soup
Ingredients for 5 liters of soup:
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5 cups rice noodles, softened
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5 chicken breasts, cooked and shredded
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5 cups sugar snap peas, sliced
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5 cups bean sprouts
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1 1⁄4 cups cilantro leaves
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1 1⁄4 cups thai basil leaves
Directions:
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Place a bit of each garnish into a bowl and add enough hot red curry and coconut soup to
cover the garnish.
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Serve immediately.
Yields: 5 liters
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