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Categories:
fish stock lime leaves galangal root Red Chili Peppers fish sauce sugar straw mushrooms shrimp lime lime green onions cilantro
Viewed: 13 - Published at: a year agoIngredients
- 2 quarts fish stock (or chicken broth)
- 2 stalks fresh lemongrass, sliced on a bias in 1-inch pieces
- 4 kaffir lime leaves
- 1 inch fresh galangal root or 1 inch ginger, sliced
- 2 Thai red chili peppers, fresh, sliced
- 2 tablespoons fish sauce, such as nam pla
- 1 1/2 teaspoons sugar
- 1 (8 ounce) can straw mushrooms, rinsed
- 1 lb large shrimp, peeled with tails on
- 1 lime, juice of
- 1 lime, thinly sliced
- 2 green onions, sliced
- 6 sprigs fresh cilantro, chopped
Method
- Bring the stock to a boil over medium heat in a saucepan. Add the lemongrass, galangal, kaffir lime leaves and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
- Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 5 minutes until they turn pink. Remove from the heat and add the limes and lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves and slices are for flavor only and should be avoided when eating the soup.
