This recipe is from New Zealand Chef Genevieve McGough. You can learn more about Chef Genevieve in my interview with her here.
Genevieve McGough is a chef from Auckland New Zealand. I met Genevieve on line and have been helping with some marketing ideas for her recipe web site. She has 15 years experience in professional cookery and is a self taught photographer who photographs as well as food styles every dish on her web site, Genevieve’s Cuisine.
Red Curry and Coconut Soup
1 tablespoon cooking oil
1 small white onion sliced
1 tablespoon minced ginger
1 handful of mung bean sprouts
1 flat teaspoon red curry paste
1 pint (16 ounces) chicken stock
7 fl oz white wine
14 oz tin coconut cream
1 small tin of whole button mushrooms
1 tablespoon of sweet chilli sauce
1 tablespoon sesame oil
1 teaspoon white sugar
1 teaspoon plain salt
Coriander or basil leaves
Sesame oil for garnish
How To Prepare At Home
Heat the cooking oil in a large heavy based pot very gently then add onions, ginger, bean sprouts and red curry paste. Sweat the vegetables in the oil for around 5 minutes on a very low heat then add the stock, white wine and coconut cream. Stir to incorporate the red curry paste then bring to the boil. Turn down the heat and allow to simmer for 5 minutes.
Add the button mushrooms, sweet chilli sauce, sesame oil, sugar and salt. When the soup has returned to a simmer using moist fingers roll the dumpling mix into teaspoon sized balls and drop into the soup. Make sure you are careful not to splash yourself; you can use a spoon to drop in the dumplings.
Simmer the soup for 10 more minutes so that the dumplings are cooked through then serve piping hot with chopped fresh coriander or basil and a splash of sesame oil.
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