Lemongrass and Coconut Soup

This is a wonderfully easy Thai soup which is bursting with fantastic flavours. During my travels to Thailand several years ago I fell in love with Thai cuisine and have since tried to emulate as many dishes as I can remember! This was one of my favourites.

Serves 4

Ingredients

• 2 cups coconut milk
• 1 and a half cups chicken stock
• 4 shallots, chopped finely
• 1 tablespoon lime juice
• 2 inches ginger, sliced into rounds
• 2 tbsp fish sauce
• 2 tsp brown sugar
• 2 stalks lemon grass, cut into thirds
• 1/4 cup whole or chopped cilantro leaves
• 16 Shrimp (about 31-40 per lb size)
• Half of a red pepper cut into very thin strips

Method

1. Add water, chicken stock, ginger, lemongrass and shallots into wok and bring to a boil. Simmer for 4-5 mins. Add coconut milk and simmer for another 4 minutes.

2. At this point add shrimp and simmer, uncovered for another 5 minutes.

3. Add lime juice, fish sauce and sugar, mix well.

4. Serve with cilantro leaves and red pepper strips on top.