Shrimp with Coconut Broth
The exotic spice and creaminess of this dish marry perfectly with Chalk Hill's Estate Pinot Gris. It is very simple to prepare, and very elegant to serve.
- Didier Ageorges, Executive Chef, Chalk Hill Estate
2 - 14 oz cans coconut milk*
3 slices of galangal*
5 stalks of lemongrass, cut into 1-inch pieces*
1 teaspoon Tom Yum Hot & Sour Soup paste*
1 onion, chopped
1 pint chicken stock (low-sodium, if canned)
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon sugar
Chili paste to taste
1-1/2 pounds shrimp, peeled and deveined
1/2 cup red pepper, diced to 1/4 inch pieces
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
Combine the first six ingredients in a soup pot and simmer for 20 minutes.
Strain the broth, then add fish sauce, lime juice, sugar, and chili paste (3/4 teaspoon allows the wine to show beautifully). Stir well.
Just before serving, add shrimp, red pepper, green onion and cilantro. Cook until shrimp are opaque, about 2 minutes.
Serve as a soup, or alongside steamed rice.
*Can be found in fine specialty Asian grocery stores
Serve with Chalk Hill Pinot Gris.