Note

Serves: 2-3 people

Ingredients

  • 2-5 shrimp,peeled
  • 1½ cup chicken stock
  • 5 slices galangal ginger
  • 1 stalk lemongrass, cut in 1' lengths
  • 2-3 kaffir lime leaves, torn
  • 1 stalk coriander root
  • 3-5 mushrooms, cut
  • 1 cherry tomato, quartered
  • 2 stalks coriander leaves
  • 1 stalk Saw coriander leaves
  • 1-3 bird’s eye chili peppers

Seasoning

  • 1 Tbsp fishsauce
  • 1 lime, juice
  • 1 Tbsp tamarind paste
  • 2 Tbsp thai chili paste
  • 3-4 Tbsp coconut milk

Prep

  1. In a pot, add chicken stock and bring to boil. Add all herbs, chili, lemongrass, kaffir lime leaves, galangal and continue to boil for 3-5 minutes
  2. Add mushrooms, bring to boil, simmer until they are cooked
  3. Add shrimp, tomato, cook until shrimp turns pink then add saw coriander, coriander leaves and spring onion
  4. Turn off the heat, add milk and thai chili paste and seasoning with fish sauce, sugar, tamarind paste and lime juice