Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Fresh lemongrass stalks*
----- (bottom 4 inches only)
----- thinly sliced (about 1
1 tb (generous) matchstick-size
----- pieces peeledfresh gin
2 ts Minced garlic
4 c Bottled clam juice
4 c Canned unsweetened
----- coconut milk**
2 ts Minced red curry base*
1 ts Grated lime peel
3 tb Cornstarch
2 tb Water
1/4 c Fresh basil leaves; thinly s
1 tb Lemon juice
8 oz Snapper fillet; cut into 1/2
16 md Uncooked shrimp
----- peeled, deveined,
----- halved lengthwise

The Pacific Cafe on the island of Kauai serves this delicious curry
soup. Combine wine, lemongrass, ginger and garlic in heavy large
saucepan. Bring to boil over medium-high heat. Add clam juice and
coconut milk and boil until reduced to 8 cups, about 10 minutes. Stir
in curry base and lime peel. Mix cornstarch and water in small bowl
until smooth. Add to soup and bring to boil, stirring. Reduce heat
and simmer 5 minutes, stirring occasionally. Mix in basil and lemon
juice. Add fish and shrimp and simmer just until cooked through,
about 2 minutes. Season to taste with salt and serve. *Lemongrass and
red curry base are available at Asian markets and in the specialty
foods section of some supermarkets. *Unsweetened coconut milk is
available at Southeast Asian and Latin American markets and many
supermarkets.

Source: Bon Appetit Magazine - February, 1995 DOTTIE, in Irvine, CA
Formatted by Olivia Liebermann

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