Ingredients

The following ingredients have 4 Servings
  • 9 ozs shrimp (unpeeled)
  • 2 stalks Lemongrass
  • 5 black peppercorns
  • 0.5 Tbsp Canola oil
  • 1 pc fresh Galangal or ginger (about 20 g)
  • 1 Lime
  • 2 small red chili peppers
  • 4 Tbsps Thai fish sauce
  • 0.5 tsp Palm sugar (or cane sugar)
  • 4 ozs small button Mushroom
  • 1 scallion
  • 0.5 bunch cilantro
  • salt

Instruction

  • Peel shrimp, leaving tail intact (save shells).
  • Devein shrimp.
  • Rinse shrimp, pat dry with paper towels and cut into thirds. Cover and chill. Rinse shrimp shells and drain.
  • Rinse lemongrass and trim both ends. Cut 1 stalk lemongrass into 3 cm (approximately 1 1/2-inch) long pieces and flatten pieces slightly with the side of a heavy knife. Crush peppercorns.
  • Cook shrimp shells in hot oil for about 3 minutes. Add lemongrass pieces, peppercorns and 1 liter (approximately 1 quart) of water. Bring to a boil, cover and cook for 15 minutes over low heat.
  • Meanwhile, peel the galangal or ginger root and cut into thin slices.
  • Cut lower portion of remaining lemongrass into thin rings.
  • Rinse the lime in hot water, wipe dry, cut in half and squeeze. Rinse chiles, pat dry, cut in half lengthwise, remove ribs and seeds and finely chop. Combine chiles with 4 tablespoons lime juice, fish sauce and sugar in a bowl and set aside.
  • Wipe mushrooms gently with a damp paper towel, cut off stems and cut the mushrooms into quarters.
  • Pour shrimp broth through a fine sieve into a bowl, then return to pot, add lemongrass rings and galangal or ginger and bring to the boil.
  • Add shrimp and mushrooms and cook, covered, on low heat for 3 minutes.
  • Meanwhile, rinse scallion and cut into very thin rings. Rinse cilantro, shake dry and pluck the leaves.
  • Add lime juice with chile mixture and scallion to the soup. Season with salt, sprinkle with cilantro and serve.