Vancouver Chef David Hawksworth's Asian-inspired starter.
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
Step 1: In large pot, heat oil over high heat. Add mushrooms. Cook, stirring, until browned, 5 minutes.
Step 2: Reduce heat to medium. Add onion, garlic, lemongrass, ginger and galangal. Cook, stirring, until softened, 10 minutes.
Step 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.
Step 4: Add sugar, cilantro, lime juice, fish sauce and sriracha. Steep, covered, for 1 1⁄2 hours.
Step 5: Pass soup through fine mesh strainer into clean pot, pushing down with ladle.
Step 6: Bring soup to simmer. Taste for salt and lime juice.
Step 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.