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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. vegetable oil
- 8 oz. jumbo shrimp (or whole large, heads and shells on)
- 3 cups water
- 2 cups low sodium chicken stock (preferably homemade chicken stock, or even better, pork and chicken stock)
- 1 stalk lemongrass
- 3 small shallots (or 1 large shallot, smashed)
- 1 cilantro (stem, washed, smashed, reserve leaves for garnish, optional)
- 1 inch galangal (piece of, cut into 6 slices)
- 5 makrut lime leaves (torn roughly)
- 2 Thai bird's eye chilies (smashed and cut in half)
- 4 oz. oyster mushrooms (or beech, shimeji)
- 1 tsp. sugar
- 2 tsp. Thai chili paste (nam prik pao, optional)
- 2 Tbsp. fish sauce
- 3 Tbsp. fresh lime juice (you'll need about 1 1/2 limes)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat0g0% |
Trans Fat0g |
Cholesterol170mg57% |
Sodium1680mg70% |
Potassium1500mg43% |
Protein36g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate47g16% |
Dietary Fiber1g4% |
Sugars4g |
Vitamin A50% |
Vitamin C40% |
Calcium20% |
Iron40% |
* 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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