Also known as Lemongrass Soup with Shrimp, is this week’s Seafood Sundays feature.
Lemongrass carries an aromatic citrusy scent that, along with the kaffir lime leaves, balances the heat of the roasted chili paste in this signature Thai dish.
Ingredients:
375 g large shrimp (prawns) in the shell
2 tbsps vegetable oil
4 lemongrass stalks, tender midsection only, smashed and cut into 2-inch lengths
6 slices fresh galangal or 3 slices dried galangal
6 green Thai chilis or 8 green serrano chilis, cut in half crosswise
6 cups chicken stock
8 kaffir lime leaves, spines removed
1-2 tbsps roasted chili paste, or to taste
1 cup drained canned straw mushrooms
4-inch piece …read more