[Sca-cooks] Dinner last night (long, OP)
Sue Clemenger
mooncat at in-tch.com
Mon Aug 2 19:31:54 PDT 2004
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
>
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