“From Robin Robertson's 'Rice & Spice'. I'd use a long grain brown rice and light coconut milk.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, combine the water, salt, lemongrass, chiles and ginger. Bring to a boil, then reduce the heat and simmer for 20 minutes.
  2. Strain the broth through a sieve, return it to the saucepan, and boil for 2 minutes.
  3. Reduce the heat to low and add the bamboo shoots, coconut milk, tamari and lime juice.
  4. Stir well and simmer for 5 minutes.
  5. Place 1/2 cup rice in the bottom of each bowl, ladle the soup over the rice, and top with basil leaves and serve.

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