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Categories:
shrimp mushrooms mushrooms stock fresh lemongrass lime ginger root Fresh chili peppers fish sauce lime juice sugar chili paste cilantro
Viewed: 49 - Published at: 5 years agoIngredients
- 1/3 lb shrimp (shelled, with tail)
- 8 fresh mushrooms, cut in half
- 12 canned straw mushrooms
- 2 cups stock (fish or chicken stock)
- 1/2 stalk fresh lemongrass, cut in 1-inch long pieces
- 4 fresh lime leaves (kaffir lime leaves- or can use pesticide-free lime leaves from your garden, washed)
- 1 inch fresh galangal, sliced thinly (Thai ginger root)
- 4 -6 fresh chili peppers (I use ONE fresh serrano chile-optional, see note)
- 2 tablespoons premium fish sauce
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sugar
- 1/2 teaspoon chili paste, with soya oil (optional)
- fresh snipped cilantro, as desired
Method
- Devein shrimp; rinse and drain.
- Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
- Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.
