Ingredients
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8 cups chicken stock
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3 stalks lemongrass, cut in 1 inch lengths
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4 kaffir lime leaves
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1 teaspoon lime zest
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2 green serrano chilies, slivered
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2 lbs shrimp (or mixture) or 2 lbs tofu (or mixture)
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1 tablespoon thick coconut milk
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2 tablespoons cilantro, chopped
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3 green onions, chopped
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1 red serrano chilie, slivered
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2 limes, juice of
Instructions
- Heat the chicken stock in a large pot with the lemongrass, lime leaves, lime zest and green chiles. Bring to a boil, then cover, reduce the heat and simmer for 20 minutes.
- Add the meat and/or tofu to the stock and simmer until the meat is done.
- Turn off the heat and add the coconut milk and lime juice. Stir to blend.
- Pour soup into a tureen or ladle into bowls and sprinkle with red chili, cilantro and green onions.
- Adjust individual servings to taste with additional chili, cilantro, green onions, soy sauce. fish sauce or lime juice.