The Soup Club Cookbook by Courtney Allison

Author:Courtney Allison [Allison, Courtney]
Language: eng
Format: epub
ISBN: 978-0-7704-3463-2
Publisher: Clarkson Potter/Ten Speed/Harmony
Published: 2015-01-12T16:00:00+00:00

GREEN COCONUT CURRY WITH SCALLOPS AND FRIED PLANTAINS

MAKES 8 QUARTS

My first soup club was several years ago with friends Julie, Gretchen, and Klaudia, who I met in a neighborhood moms’ group. One week, Julie impressed us all with this soup highlighting scallops and including unexpected accompaniments. That soup club only lasted the length of the school year, as our kids moved on to other schools and Julie’s family moved away. This soup reminds me of that special group. // JULIE

10 fresh lemongrass stalks, about 2 pounds

3 cups mirin (Japanese cooking wine)

3 ounces fresh ginger, peeled and finely chopped

6 garlic cloves, minced

6 medium yellow onions, chopped

3 cups dry white wine

6 13.5-ounce cans unsweetened coconut milk, well stirred

2 6.8-ounce jars Thai green curry paste

3 quarts vegetable broth or fish broth

2 cups heavy cream

2 cups milk

4 pounds carrots, sliced into ¼-inch rounds

2 bunches (20 ounces) greens (Swiss chard, kale, or dandelion greens), chopped

½ cup soy sauce or tamari

8 plantains, peeled and sliced lengthwise into ¼-inch slices

Peanut oil, for frying

Salt

12 cups cooked sushi rice

2 pounds scallops

2 bunches cilantro

8 medium tomatoes

8 avocados

8 limes

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