DOSNER | Thai Basil, Lemongrass & Forbidden Rice Soup
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Thai Basil, Lemongrass & Forbidden Rice Soup

Thai Basil, Lemongrass & Forbidden Rice Soup

Prep Time: 10 minutes / Cook Time: 45 minutes / Serving: 6

INGREDIENTS:

  • 2 tsp vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 lemongrass roots, soft centers minced and harder shells cut in 2 inch sections
  • 3 1/2 inch pieces galangal
  • 2 kaffir leaves
  • 2 tsp minced ginger
  • 2 red chiles, chopped (removed seeds to lessen spice)
  • 8 cups chicken stock
  • 2 tsp fish sauce
  • Juice of 2 limes
  • 1 cup Thai basil leaves, chopped
  • 1/2 tsp salt
  • 1.5 cup forbidden rice, cooked (~¾ cup dry)
  • 2 chicken breasts
  • 1 carrot, shaved

DIRECTIONS:

  1. Heat oil in large soup pot or dutch oven on medium heat. Add onion, garlic, lemongrass roots and shells, galangal, ginger, and chilies. Cook 3-5 minutes, or until onion starts to soften.
  2. Add stock, fish sauce, lime juice, kaffir leaves, salt, and chicken breasts.. Bring to boil for a few minutes to release flavors, then reduce heat to simmer for 30 minutes.
  3. Remove galangal and hard lemongrass shells. Remove cooked chicken, allow to cool, then shred with fork and return to soup.
  4. Add precooked forbidden rice prior to serving. Rice will release color and blacken soup if added before cooking.
  5. Top with basil leaves and carrots, and enjoy!
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