Asian

Tom Ka Soup

source: anurbancottage.blogspot.com
report

Ingredients:

1 quart chicken stock
1 thumb-sized piece of ginger, diced
2 tablespoons lemongrass, chopped

Rest
1 14 oz. can coconut milk
Juice of two limes
4 tablespoons of fish sauce
2 tablespoons Sriracha (to taste or optional)

Directions:

1. Add the ginger and lemongrass to the stock and heated just to boiling.

2. Let the ginger and lemongrass steep in the hot stock for about 1/2 hour and then add the rest ingredients.

* To make carrot flowers, just cut several V grooves down the length of a carrot and then cut slices.
* Assemble all of the veggies in a bowl, ladle on the broth and top with a few extra cilantro leaves.


Click here to see the full recipe from anurbancottage.blogspot.com! >>



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