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Lemon Grass and Coconut Soup


  • 5 cups of chicken stock
  • 1 can of coconut milk
  • 1 cup of shredded coconut
  • 1 tbsp of fish sauce
  • 1 lime, squeezed
  • 3 tbsp of sesame oil
  • 1 tsp of freshly chopped green chilies
  • 1/4 cup of coriander, chopped
  • 5 stalks of lemon grass, chopped into four inch pieces and bruised
  • 4 chicken breasts, skinless, boneless and cubed


  1. Sautee the fish sauce, coconut, chilies, coriander, lemon grass and chicken in the sesame oil for 5 minutes.
  2. Add the coconut milk and simmer for another 5 minutes.
  3. Add the chicken stock and simmer for 20 minutes.
  4. Remove the stalks of lemon grass.
  5. Serve immediately

Serves: 5 persons




Rice and Salmon Soup


  • 2 leeks, minced
  • 3 celery ribs, minced
  • 1 shallot, minced
  • 1 tbsp of flour
  • 2 cups of fish stock
  • 2 cups of wild rice, cooked
  • 1 1/2 cups of heavy cream
  • 2 salmon steaks, cubed
  • 1/4 cup of thyme, chopped
  • salt and pepper
  • 1 tbsp of fresh basil, chopped
  • 3 cups of vegetable stock
  • 1/2 stick of butter


  1. Sautee the celery, leek, shallot, thyme, basil and salmon in the butter for 7 minutes.
  2. Add the cream and fish stock and simmer for 5 minutes.
  3. Add the vegetable stock and rice.
  4. Simmer for another 20 minutes.
  5. Add salt and pepper to taste.

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