Ingredients
Units
Scale
- 3 cups water
- 3 cups chicken stock
- 3 shallots, small diced
- 2 oz galangal, sliced
- 3 cloves garlic, chopped
- 3 lemongrass, cut into 3” long and smashed
- 3 to 4 kaffir lime leaves
- 4 tbsp fish sauce
- 4 tbsp Thai chili paste (adjust to your taste)
- 8 to 10 oz mushrooms (I used shimeji & oyster mushrooms but you can use any mushrooms you have)
- 1 lb whole prawn or U13-15 shrimp, head removed & deveined (you can peel if you prefer)
- 3 to 6 Thai chilies, smashed
- 2 tomatoes, diced, optional
- 4 to 5 limes
- 1/2 cup evaporated milk, optional
- Handful cilantro, chopped
Instructions
- Combine water, chicken stock in a large pot. Add shallot, galangal, garlic, lemongrass, & lime leaves and bring it to boil over high heat.
- When it’s boiling, stir in fish sauce and Thai chili paste to season. Squeeze shrimp heads into pot if you are using. Add mushrooms as well.
- Bring back to boil and add prepared shrimp. Cook shrimp until 3/4way cooked (cooking time depends on size of shrimp you’re using & depends on if skin is on or off. Small to medium, 1 to 2 minutes. Large to jumbo 2 to 4 minutes. Head-on prawns 5 minutes.)
- Now, reduce heat to low and squeeze all of lime into pot. Add 3 limes first, then adjust to your taste. Remove from heat, add evaporated milk if you are using and chopped cilantro. Stir well and serve in a bowl, garnish with some cilantro and shredded lime leaves if you’d like. Serve with lime wedge and extra chili oil and enjoy!
- Cook Time: 18 minutes
