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Ken Hom  

Featured Recipe

Spicy Lemongrass, Coconut, and Tomato Soup


The Soup

3 tablespoons extra virgin olive oil
4 ounces (100 g) lemongrass (see below), coarsely chopped
2/3 cup onions, coarsely chopped
2/3 cup green onions, coarsely chopped
2 tablespoons finely chopped fresh ginger
1 tablespoon coarsely chopped garlic
1 fresh red or green chile, seeded and coarsely chopped
5 cups vegetable or chicken broth
1 pound (450 g) tomatoes, peeled and seeded if fresh or drained if canned, chopped
1 tablespoon sugar
1 teaspoons salt
1 teaspoon freshly ground five-pepper mixture (see below) or black pepper
3 tablespoons canned coconut milk
2 tablespoons light cream

The Garnish

2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh cilantro

Heat a large, heavy pan until it is hot and add the olive oil. When the oil is hot, add the lemongrass, onions, green onions, ginger, garlic and chile. Stir-fry the mixture for 5 minutes or until the onions are cooked through. Now add the stock, tomatoes, sugar, salt and pepper. Bring the mixture to a boil, turn the heat down and simmer for 20 minutes.

Remove from the heat and, when it s cool enough, puree the soup in a blender. Strain the soup through a fine sieve.

When you are ready to serve the soup, reheat it and add the coconut milk and cream. Finally, garnish it with chives and cilantro.

Lemongrass has a subtle, lemony fragrance and flavor and is considered a medicinal agent as well as a spice. It is sold in long stalks and looks similar to a green onion in shape. It is usually found in Chinese grocers or other Asian grocers and in some supermarkets.

Five-pepper Mixture or five-peppercorn mixture is a fragrant aromatic mixture of whole black, white, pink and green peppercorns, and allspice berries. Available in supermarkets, this mix, freshly ground, gives food a wonderful tasty touch. It is popular with fusion cooks and chefs because it bestows an added dimension to recipes.

Wine Recommendations by Wine.Com:

1999 Sokol Blosser White Riesling, Oregon


1999 Cape Indaba Chenin Blanc, Western Cape, South Africa


Cookbook available in August 2000.
Call 1-800-308-4286 for more information.

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