Continuing this “Angel Feast” with my started “On a cloud”. I adapted a Thai recipe chicken soup with coconut milk that I love in the form of a mushroom soup topped with a floating island to stay in my angelic theme. A fun recipe to make for dinner because you can prepare it in advance and cook the floating islands at the last minute in the microwave. The floating island gives a twist to a rather simple starter and can decorate any king of cream or soup.
I admit that I really like spicy and I can tend to take my dishes much, please adjust the seasoning to taste. The only irreplaceable ingredient in the recipe is the curry paste which gives a very different flavor compared to curry powder. You will find in Asian grocery stores or supermarkets shelves exotic, choose the green if you have a sensitive palate, or red if you like the food was identified.
Floating Islands on a bed of mushroom soup with coconut milk
Serves 4 people
- 400ml coconut milk
- 300gr mushrooms Paris
- 1 tablespoon olive oil
- 1 onion
- 1/2 chicken bouillon cube
- juice of 1 lime and 1/2
- 2 teaspoons grated fresh ginger
- 2 tablespoons sauce nuoc-nam
- 1 or 2 teaspoons curry paste
- 3 lemongrass
- 1 small bunch basil
- salt, pepper
Floating Islands :
- 3 egg whites
- Juice of ½ lime
- 1 pinch of salt
Peel the onion and slice it thinly. Rinse the mushrooms and cut into small pieces. Chop the basil.
In a wok or frying pan, cook onion with a tablespoon of olive oil. Once they start blondir, add mushrooms. Laisser 3-4mn à feu vif sans cesser de remuer.
Add two cups of boiling water and bouillon cube ½, then sprinkle with coconut milk. Add all other ingredients (2 teaspoons grated fresh ginger, juice of 1 lime and half, 2 tablespoons sauce nuoc-nam, 1 or 2 teaspoons curry paste,3 lemongrass and basil) and simmer 10 minutes. Add salt and pepper to your taste and feel free to add some curry paste if you want a very spicy soup.
Then mix until you get a smooth cream.
Préparer les îles flottantes : Mount 3 egg whites until stiff, with a pinch of salt and lime juice. Then file 2 or 3 tablespoons of egg whites into individual ramekins from the microwave.
Place the ramekins in microwave, gentle heat (350 In) for a very short time : 30 second. If whites are not sufficiently taken, recover from the 20 more seconds, it changes from one microwave to another. Place the pots under the grill for 5 minutes if you want them to colour just a bit.
Then serve the soup into soup plates or bowls, remove the floating islands of the ramekins and arrange on the soup. Serve warm.