Wild Spathaidian Soup

Ingredients

  • 1 lb. chorizo
  • ½ t olive oil
  • 4 c chicken broth
  • 2 T lime juice
  • 1 T Thai chili sauce
  • 2 T Tom Yum paste
  • 1 ½ T fish sauce
  • 1 T white sugar
  • 3 stalks lemongrass (smashed and quartered)
  • 6 slices ginger (¼ thick)
  • 3 small cans portobello mushrooms (drained)
  • 1 carrot (thinly sliced)
  • 1 can corn (drained)
  • 1 can coconut milk
  • 3 cups cooked wild rice
  • 2 green onions (sliced)

    • Directions

    1. Fry chorizo (or andouille) in a little olive oil until brown. Set aside.
    2. Place chicken broth in a medium saucepan.
    3. Add ingredients up to and including ginger to chicken broth and simmer for 10 minutes.
    4. Meanwhile, put corn in a pan on medium heat and cook for three to five minutes (golden brown color).
    5. When broth is heated through, pull out lemon grass and ginger.
    6. Add mushrooms, carrots, coconut milk, wild rice, and roasted corn.
    7. Simmer for 10 minutes.
    8. Garnish with green onions and serve.

    Notes

  • Makes about 7 cups.
  • Andouille sausage can be used as a substitute for the chorizo.

    • Category

  • Soup

    • Keywords

  • Chorizo
  • Coconut Milk
  • Mushrooms
  • Tom Yum Sauce
  • Wild Rice

    • C u i s i n e S c h u l z