Sweet Shrimp Soup
1 pound shrimp (or mixed seafood), cleaned and prepared
4 cups coconut nectar
2 tablespoon kha (galangal), julienned
2 tablespoon takhrai (lemon grass), thinly sliced
1 tablespoon bai phak chi (coriander/cilantro leaves)
1 tablespoon prik ki nu daeng (red birdseye chilies), thinly sliced
1 tablespoon nam prik pao (roasted chilies in oil)
4 tablespoons fish sauce
4 tablespoons lime juice
Add the galangal and lemon grass to the coconut nectar and simmer for 5 minutes, then allow to cool and add the shrimp or seafood, and allow to marinate for 1 hour in a cool place.
Strain and then reheat the liquid to poaching temperature (just below boiling). Return the ingredients to the pan, adding the remaining ingredients, except the coriander leaves, and poach until the shrimp or seafood is just cooked through (do not overcook). Remove from the stove and transfer to a serving dish and stir in the coriander leaves to complete the dish.