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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Moosewood. I think this is a really tasty soup, well worth hunting down the dried galanga. If you can find fresh lemon grass (lucky you!), feel free to substitute it for the dried. This would probably be good with some broccoli added, too. Ingredients:
1/4 cup dried lemon grass |
4 slices dried galanga root |
3 cups fish stock or 3 cups vegetable stock |
2 (14 ounce) cans coconut milk |
3 -6 small red chilies, cut into rounds |
3 scallions, minced |
2 tablespoons fresh cilantro, chopped |
3/4 lb white fish fillet, cut into bite-sized chunks |
2 limes, juice of |
3 tablespoons fish sauce |
Directions:
1. Simmer the laos root and lemongrass in 1 cup of the stock for 1/2 hour. Add more liquid as necessary (you want to end up with 1 cup of stock).
2. In a large saucepan, simmer the coconut milk and 2 remaining cups of stock, uncovered, for 5 minutes.
3. Add the chiles, scallions, cilantro, and fish.
4. Strain the lemongrass and laos mixture and add that liquid to the pot (you can toss out the herbs).
5. Simmer, uncovered, until the fish is just cooked. Remove from heat.
6. Stir in the lime juice and the fish sauce, adding more if desired.
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