For more recipes, look to Chef Ada's cookbook Eating For Your Heart.
Recommended
8 oz coconut milk
2 oz creme fraiche or heavy cream
2 cups of vegetable broth
1 yellow onion, diced
2 clove garlic, chopped
1 tbsp ginger, chopped
1 tbsp lemongrass, chopped
2 lime leaves, whole
2 tbsp chives, diced
1 twig cilantro, with leaves chopped
Salt and Pepper (to taste)
Pinch of nutmeg (optional)
Swirl of tabasco sauce (optional)
2 oz creme fraiche or heavy cream
2 cups of vegetable broth
1 yellow onion, diced
2 clove garlic, chopped
1 tbsp ginger, chopped
1 tbsp lemongrass, chopped
2 lime leaves, whole
2 tbsp chives, diced
1 twig cilantro, with leaves chopped
Salt and Pepper (to taste)
Pinch of nutmeg (optional)
Swirl of tabasco sauce (optional)
In a pot under medium heat, sweat the onions, garlic, lemongrass, ginger and lime leaves, and stir for 1 minute. Do not burn.
Add the coconut milk, and stir for 2 minutes. Then add 1 ounce of cream. Stir.
Add the twig of cilantro (not the leaves), the nutmeg and broth. Stir well. Bring mixture to a boil and let simmer for 5-8 minutes, stirring frequently. Adjust seasoning with salt and pepper to taste.
Strain for a smooth texture. Add remaining ounce of cream and stir.
To serve, spoon a generous amount into a bowl, (coconut bowls if you can find them). Sprinkle with chopped cilantro leaves and a swirl of tabasco sauce. Enjoy with steamed rice.