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Rice and Hot Thai Soup

6 cups water
1 teaspoon salt
3 lemongrass, stalks cut into 1-inch lengths
2 serrano chilies, sliced
1 teaspoon slivered fresh ginger
1 cup canned sliced bamboo shoot, drained and rinsed
12 cup unsweetened coconut milk
1 tablespoon tamari or 1 tablespoon soy sauce
1 lime, juice of
3 cups cooked jasmine rice
14 cup chopped fresh Thai basil, for garnish


In a large saucepan, combine the water, salt, lemongrass, chiles 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 rice in the bottom of each bowl, ladle the soup over the rice, and top with basil leaves and serve.

Source: www.food.com