 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) |
|
|
