iChef
07-28-2008, 06:16 PM
Recipe alert! The Irascible Chef doesn't give his recipes to just anybody—not willingly anyway!
Thai Curry Soup with Halibut, Fennel, Lemon Grass, and Garden Cut Herbs!
Ingredients:
* Olive oil
* Garlic—minced
* Lemongrass—split 3/4
* Ginger—pealed and thin sliced
* Oyster mushrooms—rough chop
* Onion—fine brunoise
* Fennel—trimmed and quartered (reserve one piece to fine bruniose garnish)
* Thai basil—leaves and sprig for garnish
* Lemon thyme
* Chives—garnish
* Green curry paste
* Curry powder
* Brown sugar
* White wine
* Coconut milk—light version
* Chicken stock
* Corn kernels
* Peas
* Halibut—dusted with S & P and flour
Okay, now what?
Throw it in a pot and boil! No, I'm only kidding!
Irasciblechef.com (http://www.irasciblechef.com/thai-curry-soup-with-halibut-fennel-lemon-grass-and-garden-cut-herbs/#more-262)
Heat Olive oil high—brown and sear both sides of the halibut and remove and reserve from soup pot.
Add to pot with olive oil from previous step: garlic, onion, mushrooms, fennel and brown quickly.
Add: white wine, ginger, lemongrass, Thai basil, lemon thyme, curry powder, green curry paste, brown sugar, chicken stock, and coconut milk and reduce by 1/8—simmered about 12—15 minutes.
Add: halibut and simmer another 10-12 minutes—add corn and peas last 2 minutes.
Adjust seasoning with S & P prior to serving.
Make sure you equally divide the fish, fennel quarters, and laddle other ingredients over and garnish, split lemongrass, fresh Thai basil sprig, and top with diced fennel, scissor cut chives
The flavors should be subtle yet you should be able to taste them all. This is a hearty soup that you can use a spoon, fork, and knife to eat with.
Buon appetito!
—IrascibleChef (http://irasciblechef.com)
Thai Curry Soup with Halibut, Fennel, Lemon Grass, and Garden Cut Herbs!
Ingredients:
* Olive oil
* Garlic—minced
* Lemongrass—split 3/4
* Ginger—pealed and thin sliced
* Oyster mushrooms—rough chop
* Onion—fine brunoise
* Fennel—trimmed and quartered (reserve one piece to fine bruniose garnish)
* Thai basil—leaves and sprig for garnish
* Lemon thyme
* Chives—garnish
* Green curry paste
* Curry powder
* Brown sugar
* White wine
* Coconut milk—light version
* Chicken stock
* Corn kernels
* Peas
* Halibut—dusted with S & P and flour
Okay, now what?
Throw it in a pot and boil! No, I'm only kidding!
Irasciblechef.com (http://www.irasciblechef.com/thai-curry-soup-with-halibut-fennel-lemon-grass-and-garden-cut-herbs/#more-262)
Heat Olive oil high—brown and sear both sides of the halibut and remove and reserve from soup pot.
Add to pot with olive oil from previous step: garlic, onion, mushrooms, fennel and brown quickly.
Add: white wine, ginger, lemongrass, Thai basil, lemon thyme, curry powder, green curry paste, brown sugar, chicken stock, and coconut milk and reduce by 1/8—simmered about 12—15 minutes.
Add: halibut and simmer another 10-12 minutes—add corn and peas last 2 minutes.
Adjust seasoning with S & P prior to serving.
Make sure you equally divide the fish, fennel quarters, and laddle other ingredients over and garnish, split lemongrass, fresh Thai basil sprig, and top with diced fennel, scissor cut chives
The flavors should be subtle yet you should be able to taste them all. This is a hearty soup that you can use a spoon, fork, and knife to eat with.
Buon appetito!
—IrascibleChef (http://irasciblechef.com)