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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is one of my favorite spicy Thai Dishes.. it really warms your belly going down. you can get the ingriendents at asian specialty stores Ingredients:
3 -4 cups chicken stock |
1 stalk lemongrass |
3 kaffir lime leaves |
12 -14 medium shrimp, shelled |
2 tablespoons fish sauce |
1 -2 small red chile, minced |
3 garlic cloves, minced |
1 red bell pepper |
1/2 cup coconut milk 1/3 cup fresh coriander, roughly chopped |
Directions:
1. Pour stock into a deep cooking pot and turn heat to medium-high.
2. Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice. Boil for 5 minutes, or until fragrant.
3. .Add garlic, chili, lime leaves, and mushrooms to broth. Continue cooking for another 5 minutes.
4. .Add shrimp, bell pepper, and cherry tomatoes (if using). Cook 5-6 minutes, or until shrimp is pink and plump.
5. Turn down the heat to low and add 1/2 can coconut milk plus fish sauce. Test-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 teaspoons brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for your taste.
6. .Serve in bowls with fresh coriander sprinkled over. Enjoy!
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