Kincaid Grill’s Seafood Fusion
Ingredients
- 2 19-ounce cans coconut milk
- 1 tablespoon sliced, peeled ginger
- 4 stalks lemongrass, cut into one-inch cubes and crushed
- 8 lime leaves, torn in half
- ¼ cup fish sauce
- 2 tablespoons granulated sugar
- 2 Thai chilis
- Juice of 1 lime (about 2 tablespoons)
- ½ cup chicken stock, for thinning
- 3 cups water
- Dash salt
- 12 Shrimp Wontons (recipe follows)
Instructions
- In a large stockpot, combine the coconut milk, ginger, lemongrass, lime leaves, fish sauce, sugar, Thai chili, and lime juice. Bring the mixture to a slow simmer uncovered, for about 20 minutes. Thin it as needed with the chicken stock. In another stockpot, bring the water and salt to a boil. Put the completed wontons in the pot and poach for about 3 minutes. Divide the wontons among 4 deep serving bowls. Ladle the soup over the wontons. Serve immediately.
