Ingredients: *Lemongrass--1 large stalk (or 2 thin stalks)-chop off the very bottom, peel the tough outer layer then quartered or sliced on the diagonal--it should be big enough to be noticeable in the finished soup since many people don't like to eat this part. *Bai Magrood (Kaffir lime leaves)-a scant palm full--maybe 4 to 6 *Galangal (Thai 'ginger' root)-cut off a piece about an inch to an inch-and-a-half, peel it, then slice thinly on the diagonal *Water-2 to 3 cups *onion-half an onion, sliced or you can slice up a whole shallot *tomato-chopped into bite-sized chunks *fish sauce-4 tbs or so *straw mushrooms-canned is fine, cut in half longways *shrimp-a pound, peeled *cilantro-one bunch (chop root off & save in freezer for something else), roughly chopped *scallions-one bunch, thinly sliced *bird peppers (fresh 6-8 washed & thrown in whole or 3-4 dried and crumbled before adding in) *lime juice-one big juicy lime or maybe 2 if they are small or tough-skinned *chili paste with soya bean oil (nam prik pow can be homemade or bought pre-made)
Directions:
1. Pour water into a pot and place on high heat.
2. When water begins to boil, add the lime leaves, lemongrass & galangal.
3. Boil for a couple of minutes then add onion and tomato.
4. When it comes back to a boil, add a tablespoon of the chili paste, hot peppers & the shrimp. Stir chili paste in thoroughly. Let it boil for a couple of minutes.
5. Turn heat on low then add fish sauce, lime juice & cilantro.
6. Place in bowls & serve with fresh scallions on top.
Ingredients:
*Lemongrass--1 large stalk (or 2 thin stalks)-chop off the very bottom, peel the tough outer layer then quartered or sliced on the diagonal--it should be big enough to be noticeable in the finished soup since many people don't like to eat this part.
*Bai Magrood (Kaffir lime leaves)-a scant palm full--maybe 4 to 6
*Galangal (Thai 'ginger' root)-cut off a piece about an inch to an inch-and-a-half, peel it, then slice thinly on the diagonal
*Water-2 to 3 cups
*onion-half an onion, sliced or you can slice up a whole shallot
*tomato-chopped into bite-sized chunks
*fish sauce-4 tbs or so
*straw mushrooms-canned is fine, cut in half longways
*shrimp-a pound, peeled
*cilantro-one bunch (chop root off & save in freezer for something else), roughly chopped
*scallions-one bunch, thinly sliced
*bird peppers (fresh 6-8 washed & thrown in whole or 3-4 dried and crumbled before adding in)
*lime juice-one big juicy lime or maybe 2 if they are small or tough-skinned
*chili paste with soya bean oil (nam prik pow can be homemade or bought pre-made)
Directions:
1. Pour water into a pot and place on high heat.
2. When water begins to boil, add the lime leaves, lemongrass & galangal.
3. Boil for a couple of minutes then add onion and tomato.
4. When it comes back to a boil, add a tablespoon of the chili paste, hot peppers & the shrimp. Stir chili paste in thoroughly. Let it boil for a couple of minutes.
5. Turn heat on low then add fish sauce, lime juice & cilantro.
6. Place in bowls & serve with fresh scallions on top.