THAI COCONUT SOUP

1L Vegetable Stock

1 tbl Lemongrass, sliced

1 tbl Galangal (or Ginger), sliced

1 clove Garlic, crushed

3 fresh Red Thai Chillies, deseeded and sliced

4 Kaffir Lime Leaves, shredded

1/4 tsp Ground Turmeric

2 cups Coconut Milk

1 tbl Fish Sauce (optional)

2 Spring Onions, chopped finely

2 tbl fresh Lime Juice 

1 tbl fresh Coriander Leaves, chopped

1.  Heat stock in a large saucepan.

2.  Add Lemongrass, Galangal, Garlic, Chillies, Lime Leaves and Turmeric.

3.  Simmer for 10 - 15 minutes until fragrant.

4. Stir in Coconut Milk and Fish Sauce (optional).  Bring to the boil and simmer, uncovered for about 20 minutes or until soup has reduced slightly.

5.  Just before serving, stir in the Spring Onions, Lime Juice and Coriander.

Serves 4 - 6 

This classic Thai recipe was sent in from Elaine..  Thankyou Elaine.