CHARDONNAY PAIRING- THAI COCONUT AND PRAWN SOUP

INGREDIENTS:

Thai Coconut and Prawn Soup

1 teaspoon vegetable oil

3 stalks lemongrass, tough outer leaves removed, bottom 5 inches sliced and used

3 large shallots, chopped

8 sprigs fresh cilantro leaves, chopped coarse

2-inch piece fresh ginger root, peeled and sliced

4 kaffir lime leaves, chopped

3 tablespoons fish sauce, divided

4 cups low-sodium chicken broth

2 (14-oz.) cans coconut milk, well shaken, divided

1 tablespoon sugar

1/2pound white mushrooms, cleaned, stems trimmed, cut into ¼-inch slices

1-pound extra-large shrimp (21-25/lb.), peeled, deveined, and halved lengthwise

2 teaspoons red curry paste (Thai)

1/2 cup fresh cilantro leaves

2 serrano chiles, sliced thin

2 scallions, sliced thin on bias

1 lime, cut into wedges

Feel free to add seasonal ingredients such as Roasted butternut squash, Corn, Peas, cherry tomatoes etc.

METHOD:

Heat oil in large saucepan over medium heat. Add lemongrass, shallots, chopped cilantro, ginger, kaffir leaves, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened; 2 to 5 minutes (vegetables should not brown.)

Add curry paste and the remaining 2 tablespoons fish sauce and stir into soup. Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, about 10 minutes. Pour broth through a fine mesh strainer, discard solids in strainer.

Rinse saucepan and return broth mixture to pan. Return pan to medium-high heat. Add the remaining can of coconut milk and sugar into broth mixture; bring to a simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add shrimp; cook, stirring constantly, until shrimp are no longer translucent; 1 to 3 minutes. Remove soup from heat.

Ladle soup into bowls. Garnish with cilantro leaves, chiles, and scallions. Serve immediately with lime wedges.

Courtesy of Mark Caldwell, Executive Chef Davis Estates