THAI CO­CONUT SOUP

Healthy Mama - - Eats - By Foodmat­ters | Serves 4

4 cups of home­made stock (veg­etable, chicken or fish)

1 tea­spoon finely grated ginger

1 small bunch of cilantro (co­rian­der), roots finely chopped, leaves re­served for gar­nish

1 stem lemon­grass, halved length­ways

3 ta­ble­spoons nat­u­rally fer­mented fish sauce (no MSG / E621)

Juice of 2 limes

1 ½ cups home­made co­conut milk (see page 13) or or­ganic canned co­conut milk

In a saucepan, put the stock, ginger, cilantro roots and lemon­grass, and bring 2 to a gen­tle boil. Re­duce heat and sim­mer for 10 min­utes. 3 Turn heat off. Dis­card the lemon­grass, and stir through the co­conut milk, lime juice and fish sauce. Add ta­mari or sea salt to taste. La­dle into bowls or mugs and gar­nish with chopped chili and cilantro leaves.

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