Our wonderful friend, Debbie recently shared a great recipe that her husband loves. Stacy made it last week and had some ingredients left over. Being the fab friend that she is, she gave them to me so I could make the soup for my family too! It was absolutely delicious and we will definitely be making it again. Enjoy!
Thai Coconut Soup
¼ cup cilantro (fresh)
olive oil
1 leek (bottom part)
galangal (cut 3-4 round slices)
lemon grass, cut in half
lemon leaves
1 Tbsp. fresh ginger
Put all the above mentioned ingredients in saucepan and brown over medium heat until it gets light brown.
Then Add:
Canned coconut milk (shake first) – 1 can of coconut milk + 1 can full of water.
2 Tbsp. fish sauce
½ lime (squeeze the juice)
Palm sugar (to taste)
Shitake mushrooms
Boil everything gently for another 5 minutes.
Remove inedible pieces of lemon grass and galangal.
Add seafood as desired (for example: cod, shrimp, and scallops.)
Sprinkle with red pepper to get a kick (Stacy and I used some red curry paste instead and it was great!)
Thai Coconut Soup
¼ cup cilantro (fresh)
olive oil
1 leek (bottom part)
galangal (cut 3-4 round slices)
lemon grass, cut in half
lemon leaves
1 Tbsp. fresh ginger
Put all the above mentioned ingredients in saucepan and brown over medium heat until it gets light brown.
Then Add:
Canned coconut milk (shake first) – 1 can of coconut milk + 1 can full of water.
2 Tbsp. fish sauce
½ lime (squeeze the juice)
Palm sugar (to taste)
Shitake mushrooms
Boil everything gently for another 5 minutes.
Remove inedible pieces of lemon grass and galangal.
Add seafood as desired (for example: cod, shrimp, and scallops.)
Sprinkle with red pepper to get a kick (Stacy and I used some red curry paste instead and it was great!)