Green Chile Coconut Milk Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoons grapeseed oil 1 large red onion, coarsely chopped 6 cloves garlic, coarsely chopped 2 tablespoons coarsely chopped fresh ginger 2 cups dry white wine 1 cup fresh or bottled clam juice 1 can unsweetened coconut milk 2 poblano peppers, roasted and coarsely chopped 1 serrano pepper, coarsely chopped 1/2 cup packed spinach leaves 1/2 cup water 1 tablespoon honey Salt and freshly ground pepper
Preheat grill or side burner. Heat oil in a large enamel-coated Dutch oven until almost smoking. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and ginger and cook for 2 minutes. Add wine and reduce until almost dry. Add clam juice, coconut milk, poblano and serrano and bring to a boil. Add spinach leaves and cook for 1 to 2 minutes, until just wilted.
Transfer mixture to a blender, add water and blend until smooth. Return mixture to the pot and bring to a boil. Add honey and season with salt and pepper to taste.
Ladle over grilled Mahi Mahi fillets and eat.
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JUNEBUGABEE.
Transfer mixture to a blender, add water and blend until smooth. Return mixture to the pot and bring to a boil. Add honey and season with salt and pepper to taste.
Ladle over grilled Mahi Mahi fillets and eat.
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JUNEBUGABEE.
Nutritional Info Amount Per Serving
- Calories: 260.1
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 233.1 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 1.2 g
- Protein: 2.4 g
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