INGREDIENTS

32 oz low sodium Chicken Broth

1 15 oz. can coconut milk

1 tbsp coconut oil

1 stalk lemongrass, trimmed and cut into 2-inch pieces

5 Red thai chili peppers, sliced

4 pieces sliced galanga root

5-6 kaffir leaves

2 tbsp fish sauce

1 dozen frozen shrimp*

1 cup mini king oyster mushrooms, or similar, sliced

5 fried fish balls, optional

GARNISH

Cilantro

1 Lime, quartered

Homemade chili oil or similar

METHOD

In a large stock pot or dutch oven, heat coconut oil on medium-high. Add lemongrass and chili peppers and cook for 1 minute. Add frozen shrimp* - if you are using fresh shrimp, skip this step. Then, add chicken stock, coconut milk, fish sauce, galanga root, and kaffir leaves. Let simmer for about 10-15 minutes, then add mushrooms, fishballs (and shrimp* if you are using unfrozen ones). Let simmer for another 5 minutes into a creamy consistency.

Remove lemongrass and galanga roots. Serve with a squeeze of lime juice, fresh cilantro and a dollop of homemade chili oil.