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Ingredients
US|METRIC
4 SERVINGS
- 1/4 tsp. white peppercorns
- 2 lemongrass stalks (outer leaves stripped away, tender hearts only)
- 3 lime leaves (makrut, backbone removed and shredded finely)
- 1 Tbsp. galangal (finely chopped)
- 1/2 cup cilantro (stalks, chopped)
- 1 shallot (large, chopped, about 3 tablespoons)
- 4 garlic cloves (crushed)
- 1 cup coconut milk (stirred)
- 1 cup vegetable stock
- 8 oz. shimeji mushrooms (white, roots removed and kept whole, or white button mushrooms, thickly sliced)
- 16 shrimp (medium-sized, peeled and deveined, with the tail left on, if you prefer)
- sugar
- salt
- 1 handful thai basil leaves (torn, optional)
- 2 Tbsp. fish sauce
- 1 Tbsp. lime juice
- 3 Bird's eye chilies (red or green hot, finely sliced)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol35mg12% |
Sodium1180mg49% |
Potassium860mg25% |
Protein10g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber2g8% |
Sugars9g |
Vitamin A20% |
Vitamin C20% |
Calcium8% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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