Coconut Tamarind Soup

Ease of Preparation: Hard

Yield: 2 servings

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 500ml chicken stock
• 500ml coconut milk
• ¼ cup butter
• 4 shallots
• 5 red Thai chilies
• 12 grams galangal
• 2 pieces lemongrass
• 4 grams lime leaf
• 3 grams coriander seed
• 2 cloves garlic
• 2 tbsp tamarind paste
• 2 tbsp Thai red curry paste
• ¼ cup lime juice
• ¼ cup fish sauce

Method:

1. Melt butter in a medium saucepan.
2. Slice shallots and add to melted butter. Sweat until shallots are translucent.
3. Add curry paste and sweat for 2 minutes.
4. Add chicken stock and coconut milk and bring to a boil.
5. Chop lemongrass, galangal, garlic, and red chili.
6. Add chopped ingredients as well as lime leaf and coriander seed to liquid.
7. Reduce by half.
8. Finish with fish sauce, lime juice, and tamarind paste.