To make the soup more substantial, add about 2 cups of steamed jasmine rice or cooked rice noodles before serving. Coconut milk, Asian curry paste and fish sauce are available at most supermarkets.
Food & Wine SEPTEMBER 1997
In a large saucepan, combine the coconut milk, curry paste, lime zest, ginger and sugar and bring to a simmer over moderate heat. Add the chicken stock, cover and simmer over moderately low heat for 8 minutes. Raise the heat to moderate and bring the soup to a boil. Add the chicken, fish sauce, 3 tablespoons of the cilantro and the basil. Stir and simmer until the chicken is cooked through, about 4 minutes. Discard the ginger and lime zest. Add the remaining 1 tablespoon of cilantro and stir in the lime juice. Serve hot.
Wine Recommendation: 1995 Carl Graff Urziger Schwarzlay Riesling Spätlese or 1996 Henry Estate Müller-Thurgau from Oregon.
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