Thursday, July 26, 2007

Chilled Tom Kha Soup

Serving Size: Serves Two

I made this dish because the constant aroma coming from the quality Thai resturant across the block from me produces crazy cravings for Thai. Pittsburghers this recipe is for Thai Cuisine.

2 Cups of Coconut Milk
1 Cup of Water
1 Cup of Mung Bean Sprouts
2 Julienne Carrots
1/2 Juliene Red Pepper or Green
1 or 2 Diced Scallions
1 Tablespoon of red curry paste or equal parts garlic/ginger/lemongrass/hot pepper
1 Tablespoon of Lemon Juice
A Handful of Basil leaves

Mix Lemon Juice, curry spice combination, Water, and Coconut Milk. Add the cut vegetables, Mung Bean Sprouts, and Basil Leaves. Allow soup to chill for 15-30 minutes. If coconut milk thickens beyond desired consistancy while chilling, slowly stir in a bit more water to thin.

No comments: