Recipe

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• 1 or 2 cans coconut milk (12 oz), depending on how coconutty you want your soup.
• 2 cups chicken stock
• 1/2 lb boneless skinless chicken, cut into bite size pieces or
• 1/2 lb shrimp, shelled, deveined or omit meat altogether
• 3 tbsp vegetable oil
• 2 tbsp minced fresh ginger root
• 4 tbsp fish sauce
• juice of 1-2 limes
• 4 garlic cloves, minced
• 1 tsp - 1 tbsp red chili paste (i'm really loving korean chili paste lately)
• 1/2 tsp ground turmeric
• 2 tbsp thinly sliced green onion
• 1/2 cup mushroom, any type, sliced thin
• 1/2 cup carrot , in delicate slivers
• 1 package tofu, cut into chunks
• 1 tbsp chopped fresh cilantro

• 1 Heat the oil in a large pot
• 2 Cook the chicken or shrimp until it's done
• 3 Toss in the mushrooms and carrots, cook for a few minutes
• 4 Add everything else, bring to a boil, then reduce heat and simmer for about 10 minutes.
• 5 Serve and enjoy!