Spicy Thai-Style Mushroom And Basmati Rice Soup
Category: Asian
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Serves/Makes: 4
Ready in: 1-2 hrs
- 3/4 cup brown basmati rice
- 1 3/4 cup water
- 1 cup coconut milk
- 3/4 cup reduced-sodium chicken broth
- 1 tablespoon freshly grated orange zest
- 3/4 cup fresh orange juice
- 1 tablespoon fish sauce
- 1 teaspoon Thai chile paste or Chinese chile-garlic sauce
- 2 fresh Thai chile peppers or serrano chiles, stemmed, seeded and minced
- 2 cups button mushrooms, stems trimmed, caps wiped clean and quartered
- 2 ounces fresh enoki mushrooms, optional
- 1/3 cup chopped fresh basil, PLUS
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Place rice and water in a medium saucepan; bring to a simmer. Cover and cook over low heat until the rice is tender and most of the liquid has been absorbed, 40 to 50 minutes. About 15 minutes before the rice is ready, combine coconut milk, broth, orange zest and juice, fish sauce, chile paste (or chile-garlic sauce) and chile peppers in a large saucepan. Bring to a boil, then reduce heat to medium and simmer, uncovered, until foamy and a pale golden orange, about 5 minutes. Add button mushrooms and cook until just tender, about 5 minutes. Add enoki mushrooms, if using, and cook for 1 minute. Stir in 1/3 cup basil, salt and pepper. Divide rice among bowls and spoon the soup over it. Garnish with the remaining 1 tablespoon basil. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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