Thai Coconut Soup with Langostino & Bok Choy Courtesy Of: Trident Seafoods Corporation - 2008 Thai Coconut Soup with Langostino & Bok Choy 12-2 cup servings Thai red chilies or other red chili, seeded and minced,2 teaspoons ginger, minced,¼ cup or 1 oz wt. lemongrass, sliced in half lengthwise then cut into 3-inch sections,4 oz wt. or about 4 stalks of clam juice ,1 gallon coconut milk, canned,6 cups button mushrooms, sliced,6 cups (14 oz wt) baby bock choy, leaves separated,8 heads or 1 ¾ lb. Langostino Meat, defrosted and UNDRAINED,8 cups or 2 lbs. kaffir lime leaves, shredded or julienned,24 ea or ¼ cup fish sauce,¼ cup lime juice ,¼ cup Lime wedges, bean sprouts & cilantro springs,Garnishes 1. In large heavy bottomed pot over medium high heat combine chilies, ginger, lemongrass and clam juice. Bring to a boil and let simmer for 10 minutes.
2. Remove lemongrass stalks then add remaining ingredients.
3. Bring back to a simmer and cook and additional 8 minutes.
4. Serve in large bowls with garnishes on the side.