Thai Green Curry & Lemongrass Soup

1 can chicken stock
1 can coconut milk
1 can padang leaf extract
Small can sliced bamboo shoots
2 oz. Chinese dumpling sauce, hot
1 medium onion, finely sliced
Cilantro, 1 bunch, rough chopped
Tia-To Leaves, 1 bunch, rough chopped
Lemongrass, 1 stalk, chopped
5 grams Cardamom Seeds
5 large garlic cloves
1/2 oz. ginger

Place chopped lemongrass, garlic and ginger in mortar with cardamom
seeds and grind to a paste.
Sauti finely sliced onions in butter in large pot.
When onions are slightly browned, add chicken stock, padang leaf
extract, coconut milk and Chinese dumpling sauce to the pot.
Roughly chop cilantro and tai-to Leaves (avoid stems) and add to your
pot. Add spice paste made from mortar. Add bamboo shoots.
Cook for five minutes and use additional dumpling sauce to taste.
You may also add shrimp, scallops, chicken or pork.

Serves four
by: Chef Jorg Peter, Cities By The Ocean, Virginia Beach



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