Seafood Fusion Infusion
A lone outpost of white-tablecloth dining in West Anchorage, Kincaid Grill sits among quiet neighborhoods, the moose-haunted woods of Kincaid Park, and the international airport. One of the most laude...
Linford of Alaska
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Kincaid Grill’s Seafood Fusion soup is a beloved staple that’s been on the menu since the restaurant opened. Inspired by Levinsohn’s time working in Hong Kong, Singapore, and Bangkok, this recipe keeps guests coming back time and again. The fresh, aromatic ingredients are a delight to work with. Garnish with diced roma tomato, chopped fresh cilantro, and drops of chili oil and basil oil.
Ingredients
SERVINGS: 4 Serving(s)
- 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)
Preparation
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.
