Step 1: Measure 6 cups good-tasting chicken stock into a soup pot (SERVES 2-3). Vegetarians/Vegans: substitute vegetable soup or faux chicken stock.
For this recipe you will also need:
- 1-2 stalks lemongrass , OR frozen prepared lemongrass (see step 2)
- 3-4 kaffir lime leaves (see step 3)
- 3-4 cloves garlic
- optional: 1 thumb-size piece galangal or ginger
- 3 Tbsp. fish sauce OR 4 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
- 1 Tbsp. fresh lime juice
- 1 fresh red chili, OR 1/2 tsp. dried crushed chili
- 12-16 shrimp OR 1-2 cups soft tofu
- Vegetables of your choice (mushrooms, cherry tomatoes, bok choy or broccoli)
- 1/2 can coconut milk OR evaporated milk
- 1/2 cup fresh basil AND/OR 1/2 cup fresh coriander (cilantro)
- optional: 1 tsp. sugar
