recipe 
yields
4 servings
1 tablespoon chopped Thai chili (use more or less based on spice preference)
3½ tablespoons fish sauce
3 teaspoons palm sugar
24 ounces shrimp stock (recipe below)
20 shrimp, uncooked, cut in half
½ cup red bell peppers, diced
4 tablespoons fresh lime juice
1 cup enoki mushrooms
4 tablespoons green onions, diced
12 mint leaves
4 cups jasmine rice, cooked
2 quarts water
¼ cup galangal, chopped (similar to ginger, found at Asian markets)
4 stalks lemongrass, chopped
1 onion, chopped
½ cup carrot, chopped
½ cup celery, chopped
½ cup kaffir lime leaves, chopped
1 quart shrimp shells, with heads
Ingredients
Shrimp stock
steps
- Add chili, fish sauce, and palm sugar to hot shrimp stock. Let simmer until palm sugar dissolves.
- Add shrimp and peppers. Wait until shrimp is cooked, then add lime juice and mushrooms. Remove from heat.
- Garnish with green onions and mint. Serve with rice on the side.
Shrimp stock
- Put water in large pot.
- Add all remaining ingredients to pot. Bring to simmer and cook 15 minutes. Strain to separate.
Date Published: 03.16.15
