Spicy soup of tangerine & coconut
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | cup | Long-grain white rice |
| 1 | can | (14oz) coconut milk |
| 1 | cup | Vegetable stock |
| ½ | cup | Tangerine juice |
| (about 2 1/2 tangerines) | ||
| 1 | tablespoon | Tangerine zest, |
| Finely grated | ||
| (about 2 tangerines) | ||
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Thai chili paste |
| 2 | eaches | Thai chili peppers or serrano chilies stemmed and seeded |
| 2 | cups | Mushrooms, quartered |
| ½ | cup | Wood ear mushrooms, chopped |
| ½ | cup | Basil, chopped |
| Salt and pepper | ||
Directions
In a saucepan, bring the water to a full boil. Add the rice and boil for 5 min. Reduce the heat to low, cover, and cook until tender and the water is absorbed, about 20 min.
Meanwhile, in a large saucepan, combine the coconut milk, chicken stock, tangerine juice and zest, fish sauce, chili paste, and chili peppers. Bring to a full boil. Reduce the heat to medium and simmer for about 5 min. The stock will be slightly foamy and will have turned a golden-orange color. Add the mushrooms and wood ears, and cook until the mushrooms are tender but not mushy, about 5 min, but no more than 10 min. Remove from the heat and stir in the basil.
Season to taste with salt and pepper.
To serve, divide the rice among 6 individual bowls and spoon the soup over the top. Serve immediately.
Note: experiment with adding other ingredients, such as shrimp or fresh artichoke hearts.
"Citrus" by Ethel and Georgeanne Brennan