Ingredients:

• Coconut Cream – 2 cups
• Fish sauce – 1 tsp
• Water – 1 cup
• Ginger, sliced thin and long – 1 tsp
• Chopped Parsley – 2 cups
• Bergamont leaves – 2
• Salt to taste
• Lemon juice – 1 tbsp
• Small chillies, chopped – 2

Method:

1. Combine coconut cream, fish sauce, water and ginger in a deep saucepan and bring to a boil over medium heat. Stir occasionally.
2. Add the celery.
3. Within the next minute, add the bergamot leaves and salt to taste.
4. Remove from the heat immediately after.
5. Add the lemon juice and chillies just before serving.
6. Serve hot.