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Method
Bring the stock to a boil over medium heat. Add the
garlic, lime leaves, galangal, fish sauce, lemon grass,
and shallots, then the mushrooms and chilli peppers,
if using. Simmer for 2 minutes. Add the shrimp and
reheat to boiling. Cook until the shrimps are pink,
opaque, and firm but no longer than 1 minute. When
the shrimps are cooked, place the lime juice and chilli
paste in a serving bowl. Pour the soup into the nowl,
stir, and garnish with cilantro leaves.
Ingredients
3 cuos (24 fl oz / 750 ml.) water or light chicken stock
8 oz (250 g.) shrimps / prawns, shelled and deveined
2 garlic cloves, minced
5 kaffir lime leaves (bai ma-krut)
3 thin sliced fresh or dried galangal (kha)
1/4 cup fish sauce (nam pla)
2 stalks lemon glass / citronella (ta-khrai), lower 1/3 portion only,
cut into 1-in (2.3-cm.) lenghts
2 green onions, sliced
5 hot green Thai chilli peppers (phrik khi nu), optional
1/2 cup sliced straw mushrooms
1/4 cup (2 fl oz / 60 ml.) lime juice
1 teaspoon roasted chilli paste (nam phrik pao)
1 teaspoon chopped cilantro / coriander leaves (bai phak chi) |
