Tuesday, May 3, 2011

Lemongrass Soup


  • 1 cup white wine
  • 2 oz stalks lemongrass
  • 1 lime zest
  • 1 Tablespoon ginger, grated
  • 1 Tablespoon garlic, grated
  • 1 Tablespoon curry powder
  • ¼ cup honey
  • 24 ounces chicken stock
  • 16 ounces clam juice
  • 27 ounces coconut milk
  • 2 tsp sweet chili sauce
  • 1 tsp sarachi chili sauce
  • ¼-1/3 cup cornstarch
Add all ingredients into stockpot expect cornstarch. Bring to a boil and simmer until reduces by a quarter.

Mix cornstarch with water. Add to soup slowly. Strain out lemongrass stocks.

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