Soup Batch

Method

Place 135 oz. unsweetened coconut milk, 15 cups coconut water, 2 ¾ cups freshly pressed galangal juice, 1 ¾ cups galangal root debris (left from juicing, wrapped in cheesecloth), 1 ¼ cups thinly sliced lemongrass, 1 ¼ cups chicken broth, 1 tablespoon kosher salt, 1 tablespoon kaffir lime leaves, and 2 ¾ cups scallion syrup in a saucepan and bring to a boil. Simmer for 1 hour, remove the pan from heat, and let it cool before using or storing.