Soup of the Day

I often take favorite recipes and add whatever is available at the time. This classic Thai soup with shrimp and lemongrass is generally made without coconut milk. But I thought that the Pak choi would go great with the coconut milk and gave it a shot. It was a risk well taken and I had to share it . So here it is...

Recipe for Shrimp in a Lemongrass Broth

4 large shrimp cleaned and de-veined
8 thin slices galangal
2 Pak choi sliced down the centre into 4 parts

1 stem lemongrass sliced thinly

1 cilantro root
2 kaffir lime leaves
1 teaspoon sugar
1 teaspoon lime juice
1 cup chicken broth/stock
1 cup coconut milk
Fresh cilantro leaves

1.Bring chicken stock to a boil and add in the galangal, chili, cilantro root and lemon grass. Turn the heat down and simmer.
2.Add shrimp and pak choi. Season with sugar and salt.
3.Add in coconut milk and lime leaf torn into quarters. Finish with lime juice and garnish with fresh cilantro.

Cooked chicken slices can be used in place of the shrimp. Although most Thai soups use fish sauce, this one is refreshing with its lemongrass and cilantro flavors and its creamy color.