Kincaid Grill’s Seafood Fusion

Ingredients

• 2 19-ounce cans coconut milk
• 1 tablespoon sliced, peeled ginger
• 4 stalks lemongrass, cut into one-inch cubes and crushed
• 8 lime leaves, torn in half
• ¼ cup fish sauce
• 2 tablespoons granulated sugar
• 2 Thai chilis
• Juice of 1 lime (about 2 tablespoons)
• ½ cup chicken stock, for thinning
• 3 cups water
• Dash salt
• 12 Shrimp Wontons (recipe follows)