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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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I plan on making this with the Baked Pork Spring Rolls when I get a chance. It looks yummy! Ingredients:
1 1/2 lbs medium shrimp, peeled and deveined |
3 (13 1/2 ounce) cans coconut milk |
3 cups water |
1 1/2 pieces galangal, thinly sliced, 1 inch each |
6 stalks lemongrass, bruised and chopped |
15 kaffir lime leaves, torn in half |
1 1/2 lbs shiitake mushrooms, sliced |
1/4 cup lime juice, plus |
2 tablespoons lime juice |
1/4 cup fish sauce, plus |
1 teaspoon fish sauce |
1/4 cup brown sugar, plus |
2 tablespoons brown sugar |
1 1/2 teaspoons curry powder |
1 tablespoon green onion, thinly sliced |
1 1/2 teaspoons green onions, thinly sliced |
1 1/2 teaspoons dried red pepper flakes |
Directions:
1. Bring a pot of water to a boil.
2. Boil the shrimp until cooked, about one minute.
3. Drain shrimp, and set aside.
4. Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer.
5. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused.
6. Strain the coconut milk into a new pan and discard the spices.
7. Simmer the shiitake mushrooms in the coconut milk for five minutes.
8. Stir in the lime juice, fish sauce, and brown sugar.
9. Season to taste with curry powder.
10. To serve, reheat shrimp in the soup, and ladle into serving bowls.
11. Garnish with green onion and red pepper flakes.
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