030 - Coconut Milk & Ginger Soup


030 - Coconut Milk & Ginger Soup

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Coconut Milk & Ginger Soup

2 X 13.5 oz (400 ml) can coconut milk
4 cups homemade chicken stock, or the best store bought you can afford
2 1/2 inch fresh ginger, peeled and chopped into match sticks
5 garlic cloves, peeled and sliced thinly
4 Asian shallots, peeled and crushed (or small onion, quartered)
1 lemon grass, though outer parts discarded, cut in to 4 inch pieces, smashed
2-3 red chili, cut in half, seeded and finely sliced (optional if cooking for kids)
3 tbsp fish sauce
1 ½ tbsp palm sugar (or brown sugar)
4-5 tbsp fresh lime juice
6 kaffir lime leaves (or 1 tbsp of lime zest)
2 X 13.5 oz can straw mushroom
10 oz button mushrooms, cleaned and sliced not very thin,
½ pound big cleaned and shelled shrimp (I use frozen),
14 oz chicken breasts, cut into slices
1 handful cherry tomatoes (optional, but adds nice color)
½ pound noodles (optional) – whatever you have at home

For garnishing
3 spring onions, sliced
handful fresh cilantro (coriander), roughly chopped
handful fresh mint, roughly chopped

Heat a deep sauce pan or wok on medium high, add the first six ingredients and bring to a boil. Don’t worry if the milk splits – it’s normal. If using chicken, add it now together with the fish sauce and sugar and simmer for 5 minutes until cooked through. Add the rest of the ingredients and simmer for 2-3 minutes – the shrimps cook really fast and the tomatoes shouldn’t lose their shape. Check for seasoning and adjust. The soup shouldn’t be too spicy, but rather a balance of sweet, sour and spicy. Add the spring onions and herbs. Serve over cooked noodles (if using) with extra lime slices, fish sauce and chili-garlic sauce to perk it up. Recommended even if you are not about to drop sick any time soon.