Thai Style Coconut Milk Soup
Nov 19, 2008 by kiteless | 0 Comments| Share it:
- 1 small shallot chopped
- 1 stalk lemongrass trimmed, cut, and smashed
- 3 1/8" ginger rounds
- 2 TB cilantro stems and leaves, coarsely chopped
- 2 lime leaves rough cut
- 1/2 tsp red curry paste
- 1 1/4 cup chicken stock
- 1/2 cup coconut milk
- 1/4 tsp fish sauce or to taste
- 1 tsp lime juice or to taste
- cilantro leaves for garnish
In a small saucepan over medium heat, sweat shallots in a little canola oil until soft. Add the ginger, lemongrass, curry paste and lime leaves until fragrant and starting to brown.
Add the cilantro and chicken stock, bring to boil, reduce heat and let simmer for 15 minutes. Remove from heat and strain. Add coconut milk and heat over very low heat until just warmed through. Add fish sauce and lime juice to taste.
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