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