Shrimp Broth with Coconut Milk

Shrimp Broth 

with Coconut Milk

Serving: 6 persons

Preparations: 30 mins

Cooking: 10 mins

Ingredients:

• 2 chicken thighs
• 1 lemon
• 250 g of coconut milk
• 2 tbsp of nouc-màm sauce ( fish sauce)
• salt

For the Broth:

• 200g shelled prawns
• 100 grams of champignon mushrooms
• 1 chicken stock cube
• 1 lemon grass stalk
• 1 small red pepper 
• 2 cm of ginger
• 1 garlic clove, peeled
• 1 bunch of fresh coriander, chopped

Instructions:

1.  Prepare the broth with the cube and 1 litre of water. Bring to boil, then add the chicken thighs. Let it simmer for 20 minutes. 
2. Remove the meat, mince it and make the marinade in a salad bowl with lime juice. Pour over the coconut milk and nuoc-mám sauce. Set aside.
3. Using a mortar or a blender, grind the ginger, the garlic, the chilli and and the minced lemongrass stalk. Add them to the broth.
4. Cut the mushrooms into thin strips then fry them in a separate pan with a  bit of olive oil then stir the broth everything simmer for 10 minutes over low heat.
5. Just before serving add the shrimps and the coriander.