Ingredients
2 quarts vegetable broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves (or the rind of one lime)
1-inch piece fresh galangal or ginger, sliced
3 red chiles, sliced
2 tablespoons fish sauce
1 1/2 teaspoons sugar
½ pound of mushrooms, thickly sliced
2 pound large shrimp, peeled
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped
Splash of coconut milk (optional)
Garnish(s)-lime wedges, lemon wedges, thinly sliced chillies, cilantro
Preparation
Bring the stock to the boil over medium heat in a stockpot. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Discard solid pieces of lemongrass and/or kaffir lime leaves/lime rind.
Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. Add coconut milk if desired. Garnish and serve.
