Red curry coconut soup with RiceRecipe by Chef Michael Williams

Directions

1. Get this recipe rolling by cooking the black rice (following the instructions on the package) since it takes nearly 60 minutes to cook.
2. While the rice is cooking, preheat a medium pot on medium heat.  Add the coconut oil and then the ginger and shallots and sauté, stirring regularly until lightly browned.
3. Add a touch more oil and then the curry paste and sauté for another minute, stirring frequently.  This toasts the spices in the paste and brings them to life!
4. Now add the broth or water and stir the bottom of the pot to release any stuck on bits.
5. Add the potato and lemongrass and bring to a simmer.  Simmer covered for 20 minutes or so until the potatoes are cooked and have begun breaking apart.  The broken down potato will add body to the soup base.
6. Add the coconut milk, carrot and celery and bring back up to temperature.  Simmer for a few minutes longer to soften the carrot and celery then add the rice and cilantro and serve this delicious soup immediately.
7. If you are making the soup ahead of time, do not add the cilantro until you serve it.