John Myers
Contents
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Ingredients
- 400 ml Duck stock
- 400 ml Coconut milk
- 4 Lemongrass
- 1 Ginger
- 1 Carrot
- 1 Lime
- 4 tbsp Brown sugar
- 1 tbsp Corina grains
- 100 g Shii-Take mushrooms
- 1 bunch Coriander
- Salt
- 2 Chilli red
Instructions
- Put the stock in a saucepan, cut the lemongrass and add the peeled ginger (walnut-sized) to the stock. Add the coriander seeds and bring everything to the boil. Then add the coconut milk, bring to the boil and steep for half an hour. Cut the mushrooms into pieces
- Cut the carrot into strips and let the sugar caramelize in a saucepan. Add the carrot and pour in the stock through a sieve. The squeezed lime and zest, also the mushrooms, season with salt and chilli (to taste), possibly add a little sugar.
- Bring everything to the boil again and finally add the chopped coriander. I like it very spicy!
Nutrition
Serving: 100gCalories: 54kcalCarbohydrates: 10.7gProtein: 0.8gFat: 0.8g
