October 5, 2014

My sister is back in Cambodia for vacations and she is constantly sending me pictures of cocktails on the beach and colorful markets. Makes me really miss my time in PhnomPenh. So to escape a little from my gray autumn view out of the window I made this coconut soup. Sweet flavors of coconut with a fresh hint of lime. Dreaming of warm beaches and sunsets…


  • 1 can coconut milk
  • 5 cilantro roots
  • 3 stalks lemongrass
  • 2 shallots
  • 1-2 bird’s eye chili
  • 2cm galangal root [or ginger]
  • 2 cloves garlic
  • 2 tablespoons palm sugar
  • 6 kaffir lime leaves
  • 1 cup water
  • handful champignons
  • 2 limes [juice]
  • 1.5 tablespoons fish sauce


_ wash cilantro and separate leaves from stems and roots [set leaves aside for garnishing]

_ pound lemongrass until cracked and open [easiest with the back of a knife]

_ slice shallots

_ peel and cut galangal into chunks [pound until it releases a little liquid]

_ tear lime leaves into small pieces

_ peel and smash garlic


_ heat coconut milk in a medium saucepan

_ add cilantro roots and stems, lemongrass, shallots, chili, galangal, sugar [start with one tablespoon and add more if needed later], lime leaves and garlic

_ bring to a very gentle simmer [cook for about 15 minutes]

_ strain soup through a sieve [discard all solids]

_ add sliced mushrooms, lime juice and fish sauce


_ add water as needed [depending on how thick your coconut milk is – the soup should be light but still creamy]

_ bring soup to a light simmer [do NOT boil]

_ simmer until mushrooms are slightly cooked

_ season to taste with more sugar or fish sauce

_ serve with cilantro leaves, slices of chili and extra lime

[eat soon after cooking – doesn’t store too well – coconut will separate from water after a few hours]


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