Chicken and Coconut Lime Soup By Executive Chef JohnRoss Woodland
Ingredients For Base
• 500 grams onions sliced thin on mandoline • 30 grams galangal sliced on mandoline • 75 grams red curry paste • 96 grams butter • 3 kilograms chicken stock For Sachet • 1 gram kaffir Lime leaves • 30 grams cilantro stems and roots • 18 grams garlic • 4 grams red thai chilies smashed • 170 grans lemongrass, smashed • 513 grams chicken wings or carcass For Final Stage • 3325 grams coconut milk • 25 grams salt • 353 grams lime juice (fresh squeezed) • 375 grams fish sauce
Instructions
1. Sweat onions, galangal and red curry in butter slowly until translucent, (20mins).
2. Add sachet and chicken stock and simmer for 40 mins. Chill and reserve
3. To finish add 3325 G soup base and Final Stage ingredients and incorporate evenly.
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