Hot And Sour Coconut Soup
- 5 cups stock
- 9 pieces of one inch Galangal
- 9 craked kaffir lime leaves
- 3 lemon grass stocks, cut
- 5 tablespoons lemon or lime juice
- 2 tablespoons fish sauce
- 1-2 tablespoons chilli paste (you can also buy this in pre-made hot and sour soup)
- 20 muchrooms, cut
- *2-3 chicken breasts or 15 prawns
- 2 fresh thai chillies, craked or sliced (remove seeds to reduce heat)
- 1-1.5 cans of coconut milk
- Coriander for garnish
- 1. In a large pot put the stock, galangal, lime leaves and lemon grass. Boild for 10 minutes, or 20 if using regualar stock.
- 2. Turn to low and add the juice, chilli paste and fish sauce. Let simmer for a few minutes and make sure to stir the chilli past!
- 3. At the mushrooms and meat. Let them cook fully. Try not to over cook if you are cooking shrimp.
- 4. Add the coconut milk and stir (make sure to shake can before use to mix). Cook on low for a few minutes, make sure not to cook to high so that the coconut milk doesn't curdal.
- 5. Add the chillies (warn guest not to eat as they are HOT). Then serve. If you want you can add coriander.
- 6. TA-DA
stock, lime leaves, lemon grass stocks, lemon, fish sauce, chilli paste, muchrooms, chicken breasts, fresh thai, coconut milk
Taken from www.epicurious.com/recipes/member/views/hot-and-sour-coconut-soup-50107020 (may not work)