Spicy soup of tangerine and coconut
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Spicy soup of tangerine and coconut
  Spicy    Vegetables    Coconut    Soups  
Last updated 6/12/2012 1:02:58 AM. Recipe ID 26650. Report a problem with this recipe.
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      Title: Spicy soup of tangerine and coconut
 Categories: Soups, Vegetables
      Yield: 6 Servings
 
      2 c  Water
      1 c  Long-grain white rice
      1 cn (14oz) coconut milk
      1 c  Vegetable stock
    1/2 c  Tangerine juice
           (about 2 1/2 tangerines)
      1 tb Tangerine zest,
           Finely grated
           (about 2 tangerines)
      1 tb Soy sauce
      1 ts Thai chili paste
      2 ea Thai chili peppers
           -- or serrano chilies
           -- stemmed and seeded
      2 c  Mushrooms, quartered
    1/2 c  Wood ear mushrooms, chopped
    1/2 c  Basil, chopped
           Salt and pepper
 
  In a saucepan, bring the water to a full boil. Add the rice and boil
  for 5 min. Reduce the heat to low, cover, and cook until tender and
  the water is absorbed, about 20 min.
  
  Meanwhile, in a large saucepan, combine the coconut milk, chicken
  stock, tangerine juice and zest, fish sauce, chili paste, and chili
  peppers. Bring to a full boil. Reduce the heat to medium and simmer
  for about 5 min. The stock will be slightly foamy and will have
  turned a golden-orange color. Add the mushrooms and wood ears, and
  cook until the mushrooms are tender but not mushy, about 5 min, but
  no more than 10 min. Remove from the heat and stir in the basil.
  Season to taste with salt and pepper.
  
  To serve, divide the rice among 6 individual bowls and spoon the soup
  over the top. Serve immediately.
  
  Note: experiment with adding other ingredients, such as shrimp or
  fresh artichoke hearts.
  
  "Citrus" by Ethel and Georgeanne Brennan
 




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Recipe ID 26650 (Apr 03, 2005)

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