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Nurdiana S.: "everyone loved it. i make it every few weeks for…" Read More
14Ingredients
25Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 3 stalks lemongrass (green part and root trimmed, remaining section cut into 3 pieces)
- 5 kaffir lime leaves (each torn into 4 pieces)
- 2 inches galangal (piece, or ginger, sliced crosswise into 6 to 7 pieces)
- 2 1/2 qt. cold water
- 1 lb. medium shrimp (peeled and deveined, left whole if small and roughly chopped if medium or large)
- 2 Tbsp. tamarind paste (you know, the block of brown tamarind found in Asian markets)
- 10 tamarind (tendrils, optional)
- 15 chile peppers (bird’s eye, smashed, to taste)
- 2 Tbsp. nam prik pao (roasted chile paste)
- 1/4 cup button mushrooms (sliced)
- 8 Tbsp. fish sauce (or to taste)
- 12 Tbsp. lime juice (or to taste)
- 1/2 Tbsp. granulated sugar
- 1/4 cup cilantro leaves (fresh, for garnish, optional)
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Reviews(2)
Nurdiana S. 5 years ago
everyone loved it. i make it every few weeks for my family. if you want a bit of twist. take a portion of it and add noodles
tiffany c. 6 years ago
i only put 6 tbsps of lemon juice but was already too sour for me. I think it needs more galangal as well, coconut milk and tomatoes