Spicy Coconut Milk Soup

4 Cups low-sodium Chicken Broth

2 Cans canned un-sweetened Coconut Milk

1/2 Cup Water

1/4 Cup Thai or Vietnamese Fish Sauce

1/4 Cup fresh lime Juice (Approx. 3 limes)

2 tbsp + 1 tsp Sugar

1 1/2 Stalks Fresh Lemongrass (Thinly Sliced)

2 Kaffir Lime Leaves or 2 tsp grated lime zest

1 2-inch piece fresh ginger (Peeled and thinly sliced)

1 Jalapeño Chile, Minced (2+ tsp Thai or Chinese red chili paste)

1 lb shellfish or poultry

1/2 cup fresh cilantro leaves (1 bunch)

Optional: several ounces of oyster mushrooms

Optional: several ounces of pea pods

In large Saucepan over moderate heat, combine the chicken broth, coconut milk, Water, fish sauce, lime juice, sugar, lemongrass, lime leaves (or zest), and ginger.

Bring to simmer, cover partially and cook for 20-30 minutes.

Add the chili paste or pepper & shellfish or poultry and simmer until tender, 3-5 minutes.  

Serve and garnish with fresh cilantro.

NOTES

Serve with Jasmine Rice

To ensure chicken is properly cooked, first cook chicken, let cool and shred.  Then add to soup.