Posts Tagged ‘coconut milk’
Tom kha gai (Thai coconut soup)
Tuesday, March 20th, 2012
Ingredients
400 ml coconut milk
400 ml chicken stock
3 small shallots, finely sliced
3 sticks lemongrass, brown ends trimmed
5 coriander roots, (see Cook’s note)
4 cm galangal, peeled and sliced (see Cook’s note)
7-8 Thai bird’s eye chillies
4-5 fresh lime leaves, (see Cook’s note)
1 tbsp palm sugar, (see Cook’s note) or soft light brown sugar
1 skinless chicken breast, cut into 1cm-thick slices
100 g chanterelle mushrooms, or other wild or button mushrooms
5 baby sweetcorn
1-2 tsp fish sauce, or to taste
1 lime, juice only, or to taste
small handful coriander leaves
Method
1. Pour the coconut milk and chicken stock into a saucepan, place over a medium-high heat and bring to a simmer.
2. Tip the shallots, lemongrass, coriander roots, galangal and chilies into a pestle and mortar and bash a few times to bruise the ingredients. Add these to the pan, along with the lime leaves, and bring back to a simmer.
3. Stir in half the palm sugar and taste. Continue adding the rest of the palm sugar until the soup tastes slightly sweet.
4. Tip in the chicken, chanterelles and corn and simmer for 5 minutes or until the chicken is opaque and cooked through.
5. Add some of the fish sauce and lime juice and taste again. Add more palm sugar, fish sauce and lime juice until you have an even balance of sweet, salty and sour.
6. Ladle the soup into warm serving bowls and scatter over the fresh coriander leaves.
Tags: baby sweetcorn, chicken, chilli, coconut milk, coriander, fish sauce, galangal, kaffir lime leaves, lemongrass, mushrooms, shallot
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Asparagus coconut crêpes with sweet chilli sauce
Friday, May 6th, 2011
An eye-catching, elegant main with incredible flavours – perfect for a vegetarian dinner party
Ingredients
FOR THE CREPES
* 4 rounded tbsp plain flour
* 3 eggs , beaten
* 100ml coconut milk
* ½ tsp turmeric
* 4 tsp sunflower oil
* 4 spring onions , finely sliced
* 2 bunches asparagus (about 20 spears), trimmed
* 2 eggs , hard-boiled and chopped
FOR THE SAUCE
* 4 tbsp golden syrup or honey
* 4 tbsp light soy sauce
* 4 tbsp lime juice
* 2-4 red chillies , finely chopped
* 1 garlic clove , crushed
* 50g salted, roasted peanuts , ground with a mortar and pestle
TO SERVE
* 1 cucumber , thinly sliced
* 1 small bunch mint
Method
1. To make the sauce, mix together the golden syrup or honey, soy sauce and lime juice until smooth. Stir in the chillies and garlic. Transfer to a serving bowl and sprinkle in the ground peanuts. Set aside.
2. Make the crêpes: stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth. Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm. Make 3 more crêpes in the same way, adding 1 tsp oil each time.
3. Steam the asparagus for 3-5 mins. To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up – if you want, cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with the sauce spooned over or on the side.
Tags: asparagus, coconut milk, eggs, garlic, honey, lime juice, red chillies, roasted peanuts, soy sauce, spring onion, turmeric
Posted in Meal Suggestions | No Comments »