[Sca-cooks] Dinner last night (long, OP)

[Sue Clemenger]

My guess is, it's pink from a red curry blend.  At least, that's the 
source of the color in my neck of the woods....There's a little 
coffee/pastry/caterer about two blocks from my house, and they sometimes 
serve a thai curry soup, that's based on chicken broth, red curry, 
coconut milk, bokchoy, and some sort of mushroom (not standard button 
mushrooms).  Got an amazing freshness that I think must come from lemon 
grass, although there's definitely a bit of lime in there as well (not 
sure if it's kaffir lime leaves, or lime zest/juice).
--maire, positively pining for a good red curry...mmmm.....

Michael Gunter wrote:

> There are so many different ways of preparing this soup and methods for 
> cooking it I just
> said to hell with it and made it up on my own. I poured chicken stock 
> into a saucepan and
> then added the split lemongrass, ginger, onions, fish sauce, lime juice 
> and coconut milk.
> Once it started simmering I added the chunked chicken breast.  I tasted 
> it and added a
> tablespoon or so of sugar and then just let it simmer. Miguel was a 
> little disappointed it
> wasn't pink like at his restaurant but I have no idea what the hell 
>