Coriander (Cilantro) And Coconut Soup

• 600 ml chicken stock or 600 ml vegetable stock
• 1 tom yam broth cubes (can be found in asian food market) (optional)
• 2 inches fresh gingerroot, unpeeled but chopped
• 6 spring onions, trimmed and finely chopped
• 4 small fresh red chilies, seeded,and finely chopped
• 2 stalks lemongrass, chopped
• 2 cloves garlic, peeled and chopped
• 120 g fresh coriander, leaves finely chopped and reserved,stalks also finely chopped
• 1 lime, juice of
• 3 tablespoons fish sauce
• 400 ml coconut milk
• 150 ml heavy cream

1. Heat the chicken stock, tom yum cube, ginger, spring onions/scallions, chillies, lemon grass and garlic together.
2. Simmer gently for 30 minutes.
3. Strain the mixture, and liquidize with the coriander/cilantro stalks, lime juice, fish sauec and coconut milk.
4. Return to the pan, reheat and simmer gently for 5 minutes.
5. Strain once more and return to the rinsed out pot.
6. Add cream, and finely chopped coriander/cilantro to the soup and heat through once more.
7. Ladle into bowls and serve immediately.

chicken, gingerroot, spring onions, red chilies, stalks lemongrass, garlic, fresh coriander, lime, fish sauce, coconut milk, heavy cream

Taken from www.food.com/recipe/coriander-cilantro-and-coconut-soup-61615 (may not work)