The recipe that are pairing with The Good Wine 2009 Riesling comes via our friend and newest Food Network personality Adam Hynam-Smith of el Gastrónomo Vagabundo – the “Tom Thumb” soup as Nicolette calls it – Tom Kha Gai (chicken and mushroom coconut soup). It’s a simply an excellent, tummy warming soup for this time of year, easy to make and YUMMY! Works brilliantly with the wine too. 😉
Ingredients:
2 stalks lemongrass, bruised and cut in half
6 fresh kaffir lime leaves (you will find these at your local Asian grocer)
5 cloves garlic, bruised
Oil for frying
2 cans coconut milk
2 long red chilies, roughly chopped
Chicken
Shaved palm sugar
Fish sauce
Fresh lime juice
1 package mushrooms
Fresh coriander to garnish
Method:
- In a pot, fry the lemongrass, chilies, garlic, and kaffir lime in 1 tbsp of peanut oil until fragrant. Add coconut milk and bring to boil, remove from heat and set aside to infuse.
- When cool, strain the coconut milk into another pot and discard the aromatics.
- In a separate pot, bring some water to a boil. Add the chicken, bring back to a boil and strain. Refresh the chicken in a bowl of ice water.
- Bring the coconut milk back to a simmer, add the chicken and simmer for one minute.
- Remove from heat.
- To taste, add the fish sauce, lime juice and shaved palm sugar. You should have a good balance of sweet, salt and sour.
Place equal portions of chicken and mushrooms in small bowls and gently pour the soup
around the chicken. Garnish with coriander leaves and a squeeze of fresh lime juice.
The Good Earth 