Source Country: Thailand
Preparation Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
3 cups (24 oz /750 ml) water or light chicken stock
8 oz shrimps, shelled and diveined
2 garlic cloves, minced
1 shallot
5 kaffir lime leaves ( bai-ma-krut)
3 slices fresh or dried galangal
¼ cup fish sauce
2 stalks lemon grass or citronella, lower 1/3 portion only, cut into 1 inch lengths
5 hot green Thai chili peppers (optional)
½ cup straw mushrooms
¼ cup lime juice
1 teaspoon roasted chili paste
1 tablespoon chopped cilantro/ coriander leaves
Preparation:
- Boil stock over medium heat. Add garlic, lime leaves, galangal, fish sauce, lemon grass, shallot, mushrooms and chili pepper ( if desired) and let it simmer for 2 minutes
- Add shrimp and leave to boil.
- Cook until shrimp is pink in color, opaque and firm, no longer than 1 minute. When shrimp is cooked, place lime juice and chili paste in a serving bowl
- Pour soup into a bowl, stir and garnish with cilantro leaves.
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