1 or 2 cans coconut milk (12 oz), depending on how coconutty you want your soup. |
2 cups chicken stock |
1/2 pound boneless skinless chicken, cut into bite size pieces or |
1/2 pound shrimp, shelled, deveined or omit meat altogether |
3 tablespoons vegetable oil |
2 tablespoons minced fresh ginger root |
4 tablespoons fish sauce |
juice of 1-2 limes |
4 garlic cloves, minced |
1 tsp - 1 tbs red chili paste (i'm really loving korean chili paste lately) |
1/2 teaspoon ground turmeric |
2 tablespoons thinly sliced green onion |
1/2 cup mushroom, any type, sliced thin |
1/2 cup carrot, in delicate slivers |
1 package tofu, cut into chunks |
1 tablespoon chopped fresh cilantro |
