<h1>Thai Cooking: Cocunut Soup</h1>

Chicken/Shrimp Coconut Soup

A friend of ours visited us in Bangkok 2 weeks ago and we went to have lunch in a thai restaurant. She had this rich aromatic Thai soup that she asked me to find a recipe for her. I thought it would be nice to post it here for anyone to try.

Note: Try to use fresh lime leaves and if you tear them instead of cutting it is better.
Galangal can be substituted with fresh young ginger.


Shopping if you are in Italy all these products you will find them in the asian Mini markets especially in Forli there is a chinese minimarket that stores all thai products including fresh vegetables. If you are in other countries you just have to find out if there is an asian market near you. I hope there is.
Ingredients:

2 cups (16 fl oz/500 ml) coconut milk
6 thin slices young galangal
2 stalks lemon grass/citronella, use the lower 1/3 portion only, cut into 1-in (2.5-cm) length and crush.
5 fresh lime leave tear in half
8 oz (250 g) boned chicken breast or shrimps (I always like it with shrimps), sliced
5 tablespoons (2 1/2 fl oz/75 ml) fish sauce
2 tablespoons sugar
1/2 cup (4 fl oz/125 ml) lime juice
1 teaspoon black chili paste
1/4 cup cilantro/coriander (maybe can substitute with parsley if you do not like the strong coriander smell) I love it try you might like it)leaves, torn


Cooking steps:

1. Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan and heat until it boils. Add the chicken or shrimps, fish sauce and sugar.

2. Simmer for about 4 minutes, or until the chicken/shrimps is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.

3. Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.

4. Garnish with the torn cilantro leaves, and serve.

I always accompany with rice it is yummy!
Serve