Ingredients
500 gram shrimp
6 clove garlic
7 slice ginger
4 slice galangal ginger
2 kafir lime leaves
2 birds eye red chilli
1 tsp sugar
2 lime
3 tbsp thai chilli paste
3 tbsp fish sauce
200 gram white mushrooms
250 gram firm tofu
400 gram evaporated milk
1.5 L chicken broth
2 lemongrass
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp coconut oil
Directions
Step 1
Clean de vein and de-shell the shrimp leaving the tails on Then melt some coconut oil in a pan and fry the shrimp shells for a few minutes .
500 gram shrimp
1 tbsp coconut oil
Step 2
Make 1 1/2 litres of chicken or vegetable broth then add in the cooked prawn shells and let it sit
Step 3
To the pan with the coconut oil add bashed garlic sliced ginger and galangal bashed lemongrass kaffir lime leaves birds eye chillies (remove seeds if you want less spicy) and 2 limes halved
6 clove garlic
7 slice ginger
4 slice galangal ginger
2 birds eye red chilli
2 lemongrass
2 kafir lime leaves
Step 4
Add the thai chilli paste and fry for a few seconds then add the chicken broth through a sieve to remove the shrimp shells
1.5 L chicken broth
3 tbsp thai chilli paste
Step 5
Add in the evaporated milk mushrooms and tofu and fish sauce and cook for a minute
400 gram evaporated milk
250 gram firm tofu
200 gram white mushrooms
3 tbsp fish sauce
Step 6
Add shrimp then add lime juice and sugar ( add more sugar as needed )
2 tbsp lime juice
1 tsp sugar
Step 7
Some people like the soup more sour so add more lime juice . Garnish with cilantro and red chilli
