Method
Use the medium heat to bring the stock to boil. Voeg limoenblaadjes, laos, vissaus, citroengras en sjalotten, dan is de paddestoelen en chili peppers (indien gebruikt). Laat de bouillon sudderen gedurende minstens 2 minuten of tot geurig. Voeg de garnalen toe en kook tot de garnalen, 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.
Ingredients
- 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.) lengths, 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)
