Abigail Kirsch / Abigail Kirsch Catering Relationships
Serves 24 small starters / 8 appetizers
Ingredients
Soup
- 2 tablespoons sesame oil
- 2 tablespoons fresh ginger, minced
- 1/4 cup shallots, minced
- 2 tablespoons Thai green curry paste
- 2 tablespoons lemongrass, chopped
- 1 cup coconut milk, unsweetened
- 4 cups peas, fresh shucked or frozen
- 4 cups chicken or vegetable stock
- 2 tablespoons fresh mint, chopped
- salt and pepper to taste
Garnish
- 1/4 pound fresh lump crabmeat
- 1/2 cup papaya, 1/4-inch dice
- 1 teaspoon black sesame seeds
- 2 tablespoons fresh mint, chopped
- 2 tablespoons sesame oil
Method
Soup
- Place sesame oil in heavy bottomed 4-quart saucepot over medium heat. Add ginger and shallots; saute until lightly wilted.
- Add green curry paste, lemongrass and coconut milk until blended. Let cook 3 to 4 minutes until reduced by a third.
- Add peas and chicken or vegetable stock and simmer over low heat for 10 minutes.
- Pull off heat and let cool for 10 minutes.
- Add mint and puree soup by placing it in a blender, robot coup, or with an emulsion blender.
- Season to taste with salt and pepper. Soup can be made up to 3 days in advance. Serve chilled or rewarmed by slowly reheating over low heat.