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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. ramen noodles (dried)
- 8 cups chicken stock (reduced sodium if using commercial)
- 3 makrut (* leaves, torn into smaller pieces)
- 5 slices galangal (about 1/8 inch each)
- 1 stalk lemongrass (cut into 1-inch pieces and bruised)
- 4 cups brown beech mushrooms (or white, bunapi, chopped into bite-sized pieces)
- 3 corn kernels (cobs of, removed)
- 12 oz. evaporated milk (you can sub 1 1/2 cups coconut milk for dairy free version)
- 1/2 cup nam prik pao
- 1/2 cup shrimp (fresh river, tomalley, see discussion in post)
- 2 lb. medium shrimp (peeled with tail still attached)
- 1/2 cup fish sauce (to taste)
- 1 cup fresh lime juice (to taste)
- red chile powder (dried, cayenne would be hot; we used New Mexico to keep the heat manageable)
- chopped cilantro
- sawtooth coriander (chopped, also called culantro)
- lime wedges
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