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Bel Café's Spicy Coconut Soup With Chicken And Mushrooms Recipe

Bel Café's Spicy Coconut Soup With Chicken And Mushrooms Recipe - House & Home

Vancouver Chef David Hawksworth's Asian-inspired starter.

8 servings

6 tbsp canola oil

12 oz white mushrooms, thinly sliced
1⁄2 red onion,thinly sliced 

8 cloves garlic, thinly sliced

3 stalks lemongrass, thinly sliced
3 oz ginger, thinly sliced
2 1⁄2 oz galangal, thinly sliced
6 cups chickenstock

6 cups coconut milk
1 1⁄2 jalapeño peppers, thinly sliced
10 Kaffir lime leaves
2 1⁄2 oz palm or brown sugar

1 bunch cilantro

6 tbsp lime juice, or more to taste
2 tbsp fish sauce 
1⁄4 cup sriracha sauce
Salt, to taste

12 oz boneless, skinless chicken thighs, grilled, sliced
4 oz white mushrooms, thinly sliced, sautéed
Sliced cilantro leaves
Lime wedges


Step 1: In large pot, heat oil over high heat. Add mushrooms. Cook, stirring, until browned, 
5 minutes.

2: Reduce heat to medium. Add onion, garlic, lemongrass, ginger and galangal. Cook, stirring, until softened, 10 minutes.

3: Add stock, coconut milk, jalapeño and Kaffir lime. Bring to boil over high heat. Cover and reduce heat to low. Simmer gently for
 1 hour. Remove from heat.

4: Add sugar, cilantro, lime juice, fish sauce and sriracha. Steep, covered, for 1 1⁄2 hours.

5: Pass soup through fine mesh strainer into clean pot, pushing down with ladle.

6: Bring soup to simmer. Taste for salt 
and lime juice.

7: To garnish, divide chicken and mushrooms among 6 to 8 warm bowls. Ladle soup over top. Sprinkle with cilantro. Serve with lime wedges.

For another savory soup try this cheddar cauliflower amaranth soup with sherry & thyme recipe.


David Hawksworth, House & Home March 2014 issue.


Marisa Cuglietta

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