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Roxy Buckley: "Fantastic! I used fresh shimeji mushrooms instead…" Read More
11Ingredients
25Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 1/2 cups shrimp stock (best, canned chicken stock, or water)
- 12 shrimp (or 8 oz, head-on and shell-on but chop the eyes part off, devein if you like)
- 3 1/2 Tbsp. lime juice
- 6 chilies (bird’s eyes, pounded)
- 3 galangal (big slices)
- 6 kaffir lime leaves (bruised)
- 2 Tbsp. nam prik pao (Thai roasted chili paste)
- 2 Tbsp. oil (nam prik pao)
- 3 tsp. fish sauce
- 1 stalk lemongrass (cut into 3-inch strips, pounded with a cleaver)
- 6 straw mushrooms (canned, / fresh oyster mushrooms / fresh or canned button mushrooms)
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Reviews(1)
Roxy Buckley 8 years ago
Fantastic! I used fresh shimeji mushrooms instead of canned straw mushrooms (not a fan) and I substituted Thai Chili Paste with Tom yum paste I buy at my local Chinese grocer.