The combination of citrus and coconut milk is common in Southeast Asian dishes, especially in curries and soups. Mandarins are typically a little sweeter than oranges, but oranges could be used here as well. This soup is served over rice for a main dish, but it would also make a satisfying appetizer without the rice.
Spicy Coconut-Mandarin Soup with Mushrooms
1 cup (7 oz. /220 g) long-grain white or brown rice
1 cup (8 fl. oz./250 ml) chicken broth
1 can (14 fl. oz./430 ml) coconut milk
1 Tbs. grated mandarin orange zest
1/2 cup (4 fl. oz./125 ml) mandarin orange juice, strained (from about 3 oranges)
1 Tbs. Asian fish sauce
1 tsp. Thai chile paste
1 serrano chile, seeded and minced
2 cups (6 oz./185 g) enoki mushrooms or quartered button mushrooms
1/2 cup (1 1/2 oz./45 g) chopped oyster mushrooms
1/2 cup (3/4 oz./20 g) chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
In a saucepan over medium-high heat, bring 2 cups (16 fl. oz./500 ml) water to a boil. Add the rice, reduce the heat to low, cover and cook until the rice is tender and the water has been absorbed, about 20 minutes for white rice and about 40 minutes for brown rice. Remove from the heat and keep covered.
In a large, heavy pot over medium-high heat, combine the broth, coconut milk, mandarin orange zest and juice, fish sauce, chile paste and serrano chile. Bring to a boil, then reduce the heat to medium and simmer for about 5 minutes. The soup will be slightly foamy and will have turned a golden-orange color. Add the mushrooms and cook until tender, about 5 minutes. Remove from the heat and stir in the basil, salt and pepper.
Spoon the rice into bowls, ladle the soup over the rice and serve immediately. Serves 6.
Find more soup recipes for every season and occasion in our cookbook
Williams-Sonoma Soup of the Day, by Kate McMillan.
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