Spicy Coconut Soup

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Prep time for me was way longer, but I had never worked with lemongrass before and I used fresh, young coconuts for the milk. I also doubled the recipe. In any event, the pieces of lemongrass were way to thick and stalky tasting despite following the recipe description. Maybe they should be removed before serving? Then my Thai bird chiles were like habeneros in heat. They were out of control. I used only one small one even though I doubled the recipe. Taste your peppers before deciding how much to use!!!

Overall the taste of this soup was like you would get at a good Thai resturant. I'm going to try using vegetable stock next time to be able to get more of the coconut flavor. By the taste of my soup, I would say it should have been called "lemongrass" vs. coconut.

Defintely worth trying...but be prepared for prep time of at least 30 minutes!