Coconut Seafood Chowder

Name: Coconut Seafood Chowder
Yield: Yield: 8 Portions
Cuisine: Asian
Ingredients: 1 qt/960 mL coconut milk; ½ cup/120 mL heavy cream; Salt, as needed; ground white pepper, as needed; 1 pint/480 mL chicken stock; 1 cup/240 mL white wine; 1 oz/28 g Thai red curry paste; 1 pint/480 mL clam juice; 1 cup/35 g whole basil leaves; 8 oz/227 g lump crabmeat; Juice of 1 lime; 8 oz/227 g red snapper or similar fish fillet, skinned and diced; 8 oz/227 g red snapper or similar fish fillet, skinned and diced; 8 oz/227 g quartered white mushrooms; 8 oz/227 g peeled small-dice red potatoes; 2 fl oz/60 mL vegetable oil; 4 kaffir lime leaves; 2 tbsp/30 mL very finely minced galangal; 2 garlic cloves, thinly sliced; 1 stalk lemongrass (about ¾ oz/21 g)

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

This soup combines classical Western cooking methods with common Thai ingredients and flavors, a culinary approach often found along the Pacific coast in areas with a large Southeast Asian population.

Ingredients

1 stalk lemongrass (about ¾ oz/21 g)
2

Asia
Gluten-free
Soup
Street Food

Method

In a rondeau or similar pan, sweat the lemongrass, garlic, galangal, and lime leaves in the vegetable oil over low to medium heat until aromatic, about 1 minute.
Add the potatoes and continue to cook over low heat for 2 minutes more. Take care that the potatoes do not brown.
Add the mushrooms and continue to cook gently until they stop releasing moist