Coriander (Cilantro) And Coconut Soup - cooking recipe

Ingredients

600 ml chicken stock or 600 ml vegetable stock
1 tom yam broth cubes (can be found in asian food market) (optional)
2 inches fresh gingerroot, unpeeled but chopped
6 spring onions, trimmed and finely chopped
4 small fresh red chilies, seeded,and finely chopped
2 stalks lemongrass, chopped
2 cloves garlic, peeled and chopped
120 g fresh coriander, leaves finely chopped and reserved,stalks also finely chopped
1 lime, juice of
3 tablespoons fish sauce
400 ml coconut milk
150 ml heavy cream

Preparation

Heat the chicken stock, tom yum cube, ginger, spring onions/scallions, chillies, lemon grass and garlic together.
Simmer gently for 30 minutes.
Strain the mixture, and liquidize with the coriander/cilantro stalks, lime juice, fish sauec and coconut milk.
Return to the pan, reheat and simmer gently for 5 minutes.
Strain once more and return to the rinsed out pot.
Add cream, and finely chopped coriander/cilantro to the soup and heat through once more.
Ladle into bowls and serve immediately.