Thai-Style Coconut Stock

By Unblond1

Ingredients

• 4 cups coconut milk
• 1 tablespoon fish sauce (or to taste)
• Juice of 1 lime
• Ginger chunks (you can leave the skin on)
• 1 chile
• Garlic
• 1 stalk lemongrass (optional)

Details

Servings 6
Adapted from cooking.nytimes.com

Preparation

Step 1

1. Combine coconut milk, 2 cups water, fish sauce, the juice of a lime and some chunks of ginger (you can leave the skin on), chile, garlic and lemongrass (if you can find it).

2. Bring to a boil, simmer for 5 to 15 minutes and strain.