The flavor of the broth is even better the next day. The chefs recommend serving it with seafood as they did at the 2019 Harvest Moon event, where their Bangkok Agua Chile paired the broth with scallop, pickled Thai chile, Asian pear, blood orange supreme and a purple radish sprout.
By Shawn Morris, Culinary Instructor at Glendale High School, and Lori Hashimoto, Chef at Hana Japanese Eatery
Ingredients
- 2 tablespoons Thai red curry paste
- 4 tablespoons fish sauce
- 1 cup chicken broth
- 1 can coconut milk
- 1 reed lemongrass, lightly pounded
- 2 tablespoons lime juice
Instructions
Combine all ingredients in a saucepan and simmer until reduced by half. Remove lemongrass; strain (with a chinois if available).
Serve warm or room temperature.
About this recipe
Glendale High School, Glendale
Top: C-CAP Student Team
Bottom: Mentor: Lori Hashimoto, Chef/ Owner, Hana Japanese Eatery
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