Coconut and Cilantro Soup (South Korea & other Southeastern Asian Countries)

      Something to know about me, is that I work in a theatre as a Master Electrician and Assistant Lighting Designer.  And one question that I always get asked is how I thought that culinary and work as a stage hand actually went together.  My usual response is two words, "Dinner Theatre". 
       But the connection between fine dining and theatre is much deeper then this, you would be surprised how many touring companies have two or three foodies lurking in their numbers using part of their take home pay to experience culinary excellence while they go from city to city. 
        One such foodie I met when the Peking Acrobats came to my theatre on their tour through the United States.  Her name was Sue and she was one of the few English speakers within the company.  So being unfamiliar with the different dialects spoken in China I immediately attached myself to her.  They were only with us for two days but in that time Sue and I had become great friends, mostly because we both had a secret obsession with, surprise, food.  When the event ended we exchanged emails and recipes, I gave shared with her my secret to making Coq Au Vin and she gave me her recipe for Coconut and Cilantro Soup. 
       The soup itself is from the southeastern part of Asia, though according to Sue it originated in South Korea.  The creamy citrus flavor of the coconut milk mingles with the zing from the cilantro to make a soup that is actually really refreshing.  In the recipe that follows Sue breaks a bit from the tradition and adds the protein of shrimp to make it slightly more filling.

Coconut and Cilantro Soup with Shrimp

4 cups coconut milk

1 1/2 cups water

1 lemon grass stem, cut into inch thin slices (must be fresh)

4 Kaffir lime leaves, quartered

2 Tai chilies, halved

1 1/2 pounds shrimp, peeled and devined.  (Instructions available in the blog on Shrimp Provencal)

1 teaspoon soy sauce

4 tablespoons fish sauce

1/2 teaspoon honey

1/2 cup lime juice

5 tablespoons cilantro, rinsed and finely chopped

In a medium saucepan combine the milk and water.  Over medium heat bring the mixture to a boil, reduce the heat and add in the lemon grass, chilies, limes leaves and 3 tablespoons cilantro.  Allow the mixture to continue to cook on low heat, giving a few light stirs so that that flavors can meld.  Add in the soy, fish sauce, honey and lime juice. 

Using and immersion blender puree the ingredients (if you do not posses one then pour the ingredients into a food processor or blender and puree).  Add in the shrimp and cook until the shrimp have turned a light pink.  Pour into five separate bowls and garnish with the remaining cilantro.  Serve immediately

Serves 5