Lemon Grass and Coconut Soup

Ingredients:

• 5 cups of chicken stock
• 1 can of coconut milk
• 1 cup of shredded coconut
• 1 tbsp of fish sauce
• 1 lime, squeezed
• 3 tbsp of sesame oil
• 1 tsp of freshly chopped green chilies
• 1/4 cup of coriander, chopped
• 5 stalks of lemon grass, chopped into four inch pieces and bruised
• 4 chicken breasts, skinless, boneless and cubed

Directions:

1. Sautee the fish sauce, coconut, chilies, coriander, lemon grass and chicken in the sesame oil for 5 minutes.
2. Add the coconut milk and simmer for another 5 minutes.
3. Add the chicken stock and simmer for 20 minutes.
4. Remove the stalks of lemon grass.
5. Serve immediately

Serves: 5 persons

 

 

 

Rice and Salmon Soup

Ingredients:

• 2 leeks, minced
• 3 celery ribs, minced
• 1 shallot, minced
• 1 tbsp of flour
• 2 cups of fish stock
• 2 cups of wild rice, cooked
• 1 1/2 cups of heavy cream
• 2 salmon steaks, cubed
• 1/4 cup of thyme, chopped
• salt and pepper
• 1 tbsp of fresh basil, chopped
• 3 cups of vegetable stock
• 1/2 stick of butter

Directions:

1. Sautee the celery, leek, shallot, thyme, basil and salmon in the butter for 7 minutes.
2. Add the cream and fish stock and simmer for 5 minutes.
3. Add the vegetable stock and rice.
4. Simmer for another 20 minutes.
5. Add salt and pepper to taste.