|2 tbsp • Vegetable oil|
|4 oz • Shallots • thinly sliced|
|3 • Garlic cloves • cliced|
|2 tbsp • Lemongrass • minced|
|2 tsp • Dried red chili flakes|
|1/2 tsp • ground chili paste|
|2 • 1-inch pieces of fresh galangal or ginger, peeled and sliced thinly|
|4 cups • Maine lobster stock (may substitute vegetable stock)|
|2 cups • Chicken stock|
|4 cups • unsweetened coconut milk|
|2 • Kaffir lime leaves, center rib removed and crushed (or zest of 1 lime)|
Heat the oil in a saucepan over medium heat until moderately hot. Add the shallots, garlic, lemongrass, chile flakes and chili paste, and cook for 30 seconds, until lightly browned.
Working quickly and without burning the spices, add the galangal or ginger, Maine lobster or vegetable stock, chicken stock, coconut milk and Kaffir lime leaves. Bring to a boil, reduce heat, and let simmer for 5 minutes.