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Ingredients
US|METRIC
4 SERVINGS
- 8 cups chicken stock (unsalted, homemade or store-bought)
- 2 stalks lemongrass (or three smaller stalks)
- 4 inches galangal (peeled and thinly sliced)
- 6 lime leaves (also known as kaffir leaves; rinsed)
- 1 shallot (peeled)
- 1 lb. straw mushrooms (or white button, or oyster mushrooms, cut into bite-size pieces)
- 1 Tbsp. jam (chile, homemade or store-bought, plus more to taste)
- 1/4 cup fish sauce (plus more to taste)
- 3 red chiles (dried, broken in half and seeds reserved)
- 1 lb. shrimp (peeled and deveined, with heads and tails intact if desired)
- 4 Tbsp. lime juice (plus more to taste)
- 1/4 bunch cilantro leaves (fresh, finely chopped)
- 4 chiles (fresh bird’s eye, stemmed and bruised; seeded and de-veined for less heat; whole or sliced on the diagonal)
- 4 lime leaves (optional, but they look good in a bowl; not to be eaten)
- 4 cilantro (twigs, optional; one twig per bowl)
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