Coriander (cilantro) And Coconut Soup

A extremely wonderful soup from Simon Hopkinson's "roast chicken and other stories". Great on a cold day.

• Ready In: 1 hr
• Serves: 4

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

Directions

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