sms
Use the medium heat to bring the stock to boil. Aggiungere le foglie di lime, galangal, salsa di pesce, citronella e scalogno, poi i funghi e peperoncino (se usato). Lasciate sobbollire il brodo per almeno 2 minuti o fino a fragrante. Aggiungere i gamberetti e cuocere fino a quando i gamberi, and cook until the shrimps turn pink, opaque and firm. The should be done within a minute. Set aside. Put 1-2 teaspoons of lime bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves.
sms
- 3 cups (24 fl.oz./750 ml.) water or light chicken stock
- 8 oz. (250 g.) shrimps/prawns, shelled and deveined
- 5 kaffir lime leaves (Bai Makrut)
- 3 thin slices fresh or dried galangal (Kha)
- cup fish sauce (Nam Pla)
- 2 stalks of lemon glass/citronella (Takhrai)
lower 1/3 portion only, cut into 1 in (2.5 cm.) sms, coarsely pounded - 2 shallots, coarsely pounded
- (optional) 5 hot green Thai chilli peppers (Phrik Khi Nu)
- 1/2 cup sliced straw mushrooms
- 1/4 cup (2 fl.oz./60 ml.) lime juice
- 1 teaspoon roasted chilli paste (Nam Phrik Pao)
- 1 tablespoon chopped cilantro/coriander leaves (Bai Phak Chi)
