LCBO Food and Drink Holiday 2015

FLAVOURS  A WORLD OF SOUPS

TOM KAI (THAI CHICKEN LEMON GRASS COCONUT SOUP) This warming soup is easy enough to put together on a weeknight yet lovely enough for guests when you’re entertaining over the holidays. 1 small onion, thinly sliced 3 lemon grass stalks, crushed 6 fresh or dried kaffir lime leaves 1 piece ginger, 4 inches (10 cm) long, peeled and sliced 1 piece galangal, 4 inches (10 cm) long, peeled and sliced 7½ cups (1.9 L) chicken broth ⅛ tsp (0.5 mL) salt ¼ lb (125 g) fresh shiitake or button mushrooms, thinly sliced 3 green onions, thinly sliced 1 lime, cut into wedges ½ cup (125 mL) Thai basil leaves or cilantro sprigs for garnish 1 Place onion, lemon grass, lime leaves, gin- ger and galangal in a large pot. Pour in broth. Bring to a boil over medium-high heat. Reduce heat so broth is simmering. Simmer until very flavourful, 20 minutes. Strain into a bowl. with salt. When broth is gently boiling, stir in chicken, peppers, mushrooms and green onions. Bring back to a gentle simmer. Gen- tly simmer, stirring frequently until chicken is cooked through and vegetables soften, 2 to 5 minutes. Do not vigorously boil. Divide be- tween bowls. Squeeze a wedge of lime into each. Serve garnished with basil. Makes 12 cups (3 L) for 6 servings

WHAT TO SERVE Ironstone Obsession Symphony LCBO 295931, $14.95 Fielding Fireside White VQA LCBO 303040, $13.95

2 cans (each 400 mL) coconut milk 2 to 4 tsp (10 to 20 mL) fish sauce 1 to 3 tsp (5 to 15 mL) palm or granulated sugar (optional) 3 boneless skinless chicken breasts, about 1 lb (500 g) ½ red pepper, thinly sliced into strips

2 Pour broth back into pot. Stir in coconut milk. Bring to a gentle boil over medium-high heat. Stir in fish sauce. Taste and add sugar, if you like. 3 Meanwhile, thinly slice chicken and red pep- per into bite-sized pieces. Sprinkle chicken

THAILAND

SIMPLE SIDES Round out the meal by serving this silky soup with fresh rolls. Shrimp or tofu rolls make a nice match.

188  FOOD & DRI NK HOLIDAY 2015