Ingredients

The following ingredients have 4 Servings
  • 4 cups chicken stock (or use shrimp stock)
  • 4 Thai chili peppers (or use any spicy pepper available to you - see recipe notes)
  • 4 tablespoons fish sauce
  • 3 tablespoons Thai chili paste (nam prik pao)
  • 1 tablespoon chili oil
  • 3 lemongrass stalks (chopped and smashed)
  • 3 kaffir lime leaves
  • 2 garlic cloves (smashed)
  • 1 teaspoon fresh chopped galangal
  • 15 ounces straw mushrooms (I used canned, drained, but you can use fresh)
  • 12 medium shrimp (peeled and deveined)
  • Juice from 1 small lime
  • For Garnish/Finish: Chopped fresh cilantro (fish sauce, chili oil, chili flakes)

Instruction

  • Add the chicken stock (or shrimp stock) to a large pot along with the peppers, fish sauce, chili paste, chili oil, lemongrass, kaffir lime leaves, garlic and galangal. Bring to a boil, then reduce heat and simmer for 10 minutes. You can simmer longer if you'd like to develop more flavor. Strain, if desired.
  • Add the mushrooms and cook for 3 minutes.
  • Add the shrimp and lime juice. Simmer for 2 minutes, or until the shrimp is cooked through.
  • Serve into bowls and top with chopped fresh cilantro, a drizzle of fish sauce and chili oil, and chili flakes (if desired).