I found this recipe in one of my exotic recipe books, while looking for ideas on how to use the coconut milk in the pantry, which was getting close to its expiration date! Supposed to be quite authentic (you tell me!), we enjoyed the taste a lot. We actually ate it with plain rice, the soup serving as gravy, as the recipe suggested. But it certainly tastes great on its own as well.
- 12 fluid ounces soup vegetable broth
- 3 kaffir lime leaves, shredded
- 2 (2") pieces fresh lemongrass, bruised to release flavor
- 1/2 inch cube (or a bit more) galangal sliced thinly
- 1 tablespoons red curry paste
- 1/4 teaspoon tumeric
- 2 tablespoons lime juice
- 5 fluid ounces coconut milk
- small red Thai chili peppers, slightly crushed (to taste)
- Heat the stock, add the lime leaves, lemongrass, galangal, curry paste, tumeric and lime juice.
- Stir thoroughly and bring to a boil, and add coconut milk, then the chili peppers. Bring back to the boil.
- Lower the heat to keep it simmering and cook for about 2 minutes.
- Cool the soup. Remove the lemon grass.
- Using a blender, blend the soup to achieve an even consistency.