Coconut Ice Cream
- 20 Apr - 26 Apr, 2024
· 500 ml chicken stock
· A handful of coriander
· 1 fresh lime leaf
· 1 piece ginger
· 4-5 red chillies
· 1 lemongrass stalk
· 50 g chestnut mushrooms
· 95 g chicken
· 80 g green beans
· 2 teaspoons vinegar
· Grated zest and 1 lime juice
· 1 teaspoon fish sauce
· A handful of bean sprouts
· Thai basil leaves to garnish
Put the chicken stock, coriander stalks, lime leaf, ginger, half the chillies and the lemongrass in a pan. Heat over medium heat to infuse. Add the mushrooms, chicken and beans, turn up the heat, and then bring to a simmer to warm the chicken. Add the rice vinegar, lime zest and juice and fish sauce, then taste and adjust the saltiness/sourness according to your taste. Serve in a bowl, garnished with the coriander leaves, remaining chillies, bean sprouts and fresh basil (if using), with lime wedges on the side.
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