Silver Nectar-Straw Mushroom Thai Soup
Ingredients:
2 packages of straw mushrooms
4 - 15oz. cans chicken broth
1 can lite coconut milk
6 fresh ginger slices
2 dried slices of galanga (Thai ginger)
3 stems lemon grass
1 clove garlic, minced
3 limes, juiced
1/4 cup cilantro, minced
1 Tsp fish sauce
2 Tbso sugar
2 Tbsp soy sauce
2 Tbsp roasted chili pasta or 4 fresh Thai chilies.
Dash of salt and some white pepper to taste.
One pinch tamarind paste
In a large pot, add chicken broth, lemon grass, ginger and galangal slices. Bring to a boil, lower heat to medium and allow to boil for 15 minutes. Add remaining ingredients, except cilantro and straw mushrooms. Bring to a boil, allow to simmer for 5 minutes and remove from heat.
Serve with a sprinkle of finely chopped cilantro.
A wonderful match with Chumeia Vineyards Silver Nectar
Recipe courtesy of Anjanie R. Fairbairn of Vineyard Gourmet.
