Yields
3 servings
Recipe courtesy of Dinah Koo, Tiger Lily’s Noodle House.
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ingredients
1
cup chicken stock
2
tsp cornstarch
1
cup coriander, leaves
1
Tbsp freshly grated ginger
1
tsp fresh garlic, crushed
½
tsp hot chili paste
½
tsp salt
¼
cup creme fraiche
¼
cup sour cream
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directions
Step 1
Mix cornstarch into chicken stock and cook over medium heat until thickened. Place all ingredients in a blender and process until smooth.