Instructions: Wood ear mushrooms, soaked, squeezed dry and julienned (optional)

INSTRUCTIONS
Bring the water to a boil in a large pot. Add the coconut flakes, coconut milk and cream. Reduce heat to low and simmer for 5 minutes. The coconut mixture should never boil.

Transfer the mixture to a blender and puree on high speed for 5 minutes. Strain through a fine sieve, pushing on the solids with a spatula to extract as much liquid as possible.

Roughly chop the onion, carrot and celery. To prepare the lemongrass, peel off the outer layers to reach the pale inner core, then trim off both ends. Slice the lemongrass into 1/2-inch rounds and smash with a mallet or meat pounder (this helps release the flavor).

Combine the lemongrass, onion, carrot and celery in a stainless- steel pot; add the lime juice and optional lime leaves, the peppercorns, fish sauce and clam juice. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Strain through a fine sieve, then add to the coconut cream along with the ginger, garlic and chiles. Season with salt and pepper.

To finish: Bring the liquid to a simmer (do not let it boil). Add the galangal and shrimp to the pot; simmer for 1 1/2 minutes. Add the shellfish; simmer for 1 minute. Add the fish and scallops. Toss and simmer until the mussels and clams open, about 4 to 6 minutes. (The timing may be adjusted according to size and desired doneness of fish.)

Garnish with cilantro, green onions and optional basil and wood ear mushrooms.

Serves 8.

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