Thai Coconut Soup

INGREDIENTS

Broth

• 1 14-ounce can coconut milk (full fat)
• 4 cups canned chicken broth
• 1.5 ounces ginger, sliced
• 2 ounces shallots, peeled and quartered
• 3 Thai chilies, each cut in half
• 2.5 ounces lemongrass stalks (inner part only and bruised)
• 1 ounce cilantro sprigs
• 2 tablespoons sugar
• ¼ cup fish sauce
• 1 teaspoon salt

Soup

• 1 8-ounce can sliced pineapple, drained
• 3 ounces shallot, diced
• 2.5 ounces cherry tomatoes, quartered
• 8 ounces shrimp, peeled and deveined OR boneless/skinless chicken thigh, diced
• Juice of 1 lime to taste
• ½ cup cilantro leaves

PREPARATION

To make broth: combine coconut milk, chicken broth, ginger, shallots, Thai chilies, lemongrass, cilantro, sugar, fish sauce and salt together in an 8-quart saucepot over high heat. Heat mixture to a boil; reduce heat to low and simmer for 15 minutes. Let mixture sit and infuse for another 15 minutes; strain and set aside.

To finish the soup:
Place the strained broth in a saucepot and add the pineapple, shallots, cherry tomatoes and shrimp or chicken.

Once the shrimp or chicken is cooked through turn the heat off. Add lime juice and cilantro. Serve.