|
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 bowl,
stir, and garnish with cilantro leaves.
|
3 cups(24 fl oz/750ml) |
water or light chicken stock |
|
8 oz(250 g) |
shrimps/prawns,shelled and divided |
|
2 |
garlic cloves, minced |
|
5 leaves |
kaffir lime leaves(bai-ma-krut) |
|
3 slices |
fresh or dried galangal (Kha) |
|
1/4 cup |
fish sauce (nam pla) |
|
2 stalks |
lemon grass / citronella (ta-krai), lower1/3 portion only, cut
into 1-inch (2.3 cm) lengths |
|
5 |
hot green Thai chilli peppers (phrik khi nu), optional |
|
1/2 cup |
sliced straw mushrooms |
|
1/4 cup(2 fl oz/60ml) |
lime juice |
|
1 teaspoon |
roasted chilli paste (nam phrik pao) |
|
1 tablespoon |
chopped cilantro/coriander leaves(bai phak chi) |
|
