Coconut Potato Soup

Click to Enlarge	Coconut Potato Soup Thailand
	Serves Effort: Sched: DoAhead:	8 soup ** 1-1/2 hr Yes		This easy to make soup is substantial enough for a light meal. The recipe I started from called for shrimp, but I find chicken and pork work just fine as well. I haven't tried beef, but if you do, par boil and rinse it first or it will color the soup ugly.

1-1/2
12
3
3/4
1
4
2
2
7.5
1
2
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#
oz

in

c
c
oz
T
T
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Potatoes white
Option meat (1)
Thai Chilis
Galangal
Lemon Grass stalk
Kaffir Lime leaves
Coconut Milk
Stock
Straw Mushroom (1 can)
Fish Sauce
Lime Juice
--Garnish
Cilantro leaves

Peel POTATOES and dice about 1/2 inch. Hold in cold water until needed.
Cut OPTION into pieces of similar size to the potatoes.
Chop CHILIS very small.
Slice GALANGAL thin, cut LEMON GRASS into 3" lengths. Bruise them both and the LIME LEAVES with a kitchen mallet so they are good and aromatic. Mix.
In a large saucepan bring STOCK and COCONUT MILK to a simmer, add Galangal mix and simmer about 1 hour.
Caution: coconut milk is just as prone to boiling over as cow milk so use similar care.
Strain soup, put it back into the pan and add the Potatoes and Chilis. Bring back to a simmer and simmer until cooked.
Depending on Option add it in at an appropriate time. Pork or Chicken when the potatoes are half done, Shrimp at the last moment.
Drain MUSHROOMS and stir in with FISH SAUCE. Bring back to a simmer. Add LIME JUICE, turn off heat and serve garnished with Cilantro leaves.

NOTES:

Option: Shrimp, Chicken or Pork will work fine with this soup.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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