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Coconut Soup

fresh corriander
lemon grass
fresh ginger
coconut milk
fish sauce
tandoori paste / thai red curry paste
sesame oil
mango chutney
chicken / seafood
mango / asparagus

Infuse corriander, lemon grass and ginger in coconut milk. Strain.
Add fish sauce, tandoori paste, sesame oil and mango chutney.
Shortly before serving add diced chicken / seafood and mango /
asparagus.

Quantities: I generally use approx. 1 bunch of corriander, 3 stalks
of lemon grass and 3cm of ginger (all roughly chopped) to one pint
of coconut milk. Approx 1 Tsp each of fish sauce, tandoori paste
and mango chutney, and a dash of sesame oil. Two or three chicken
fillets and a couple of mangoes. This, served with crusty bread,
serves three comfortably. These are very approximate ingredients,
I never really measure anything, and I adjust to taste as I'm going.
You can thin the soup out with water, if you like.

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