Cooking Instructions:

In a medium saucepan infuse 700ml coconut milk with 2 stalks lemon grass cut on the bias, 1 crushed coriander root, 1 knob Thai ginger [Galangal] peeled and finely sliced, 1 crushed clove of garlic and a pinch if white sugar . Bring to the boil then throw in 400g salmon, cut into 2.5 cm cubes . poach one minute then stir in 3-4 tbsps fish sauce, juice of 3-4 limes, 6 small crushed chilles [prik kii nu suwan] and 8 kaffir lime leaves. remove from heat and serve with steamed jasmine rice. It should be soupy and taste sour, salty and hot.. poultry, mushrooms or ocean trout can be substituted for the salmon... serves 4-6 Chef David Thompson source:-newspaper clippng 5 + yrs old Possibly Sydney Morning Herald Posted to CHILE-HEADS DIGEST V4 #017 by lukasz on Jul 16, 1997