R & S: Rice and Hot Thai Soup

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* Exported from MasterCook *

 

" Rice and Hot " Thai Soup

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 cups water

1 teaspoon salt

3 stalks lemongrass -- cut into 1 " lengths

2 whole serrano peppers -- thinly sliced

1 teaspoon ginger -- slivered

1 cup canned sliced bamboo shoots -- rinsed and drained

1/2 cup unsweetened coconut milk

1 tablespoon tamari or other soy sauce

Juice of 1 lime

3 cups jasmine rice -- cooked

1/4 cup Thai Basil -- coarsely chopped

 

In a large saucepan, combine the water, salt, lemongrass, peppers, and ginger.

Bring to a boil, then reduce the heat and simmer for 20 minutes. Strain the

broth through a sieve, return it to the saucepan, and boil for 2 minutes.

Reduce the heat to low and add the bamboo shoots, coconut milk, tamari, and lime

juice. Stir well and simmer for 5 minutes. Place 1/2 cup of rice in the bottom

of each bowl, ladle the soup over the rice, sprinkle with the basil leaves and

serve.

 

Source:

" Rice & Spice "

 

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Per Serving (excluding unknown items): 2 Calories; trace Fat (11.9% calories

from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 363mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0