Some years ago, I met a woman from Vietnam who introduced me to the flavors of her country. After my culinary training in Thailand, I noticed there were some similarities to the Vietnamese food I had come to know over the years.  I started to do some research on traditional Vietnamese cooking. After some time, my search turned me toward a Vietnamese chef named Helen Le. She is very popular on YouTube and she has published a cookbook. Among her recipes is this Vietnamese Shrimp Curry. I love pumpkin, okra, and shrimp and decided to give it a try. All I can say is WOW! The colors and flavors of this Vietnamese Shrimp Curry are marvelous. With a few modifications to make it my own, this dish is now in the regular rotation. Given my love of Southeast Asian food, I am adding Vietnam to my list of countries to visit in the near future. Until I get there, I will be reaching out to my old friend to see if there is another authentic recipe I can share from this food-rich culture.

Above are the ingredients. In the original recipe, Helen adds sweet potatoes and pumpkin to her curry. I found that to be too much for me so I choose to remove the sweet potato. She also adds the onions at the end however since I prefer my onions well cooked, I decided to add mine earlier on in the process. She also cooks this Vietnamese Curry Shrimp with water. While this is a reasonable approach, I find the mixture of half water and half vegetable broth makes the sauce a bit richer. Be sure to pound the Lemongrass as it helps release the flavor (below).

Now we’re cooking! This Vietnamese Curry Shrimp has a perfect balance of spices. It’s hearty, flavorful, and not overly spicy. If you prefer a little more heat, feel free to add a touch of your favorite chili. Overall the dish is somewhere between a soup and a delicious curry. Either way, it will warm your soul.

I hope you will follow in love with this Vietnamese Curry Shrimp just like I did. Enjoy!

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Vietnamese Shrimp Curry

Course Entree

Cuisine Vietnamese

Author My Global Cuisine (Adapted from Helen Le)

Ingredients

• 1 1/2 pound extra-large shrimp or prawns deveined and cleaned, tails on
• 4 tablespoons vegetable oil
• 1 lemongrass stalk cut into 3 inches pieces slightly bruised
• 1 teaspoon lemongrass minced
• 1 pound Asian pumpkin or sweet potatoes peeled and cubed
• 7 ladyfingers okra cut the ends and then into one-inch pieces
• 1 small yellow onion sliced
• 1 shallot minced
• 1 teaspoon minced garlic
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 tablespoon tomato paste
• 1 can coconut milk
• 1 cup water
• 1/2 cup vegetable or prawn stock
• 1 teaspoon salt
• 2 teaspoon sugar
• 1 tablespoon of chopped cilantro for garnishing Optional

Instructions

• Season the shrimp with 1 tablespoon of fish or vegetable stock. Add some salt and pepper to it. Set aside.
• Bring a wok or large saucepan to a medium heat. Add 2 tablespoons of oil. Add the bruised lemongrass and stir-fry for about 30 seconds to bring out the aroma. Add the remaining minced lemongrass, shallots, and garlic. Fry gently for about 18 seconds.
• Add curry powder, turmeric powder stir together. Add tomato paste. Stir. Add coconut milk, water, stock, stir and bring to a boil. Add salt and sugar. Stir. Add pumpkin and onion and cook for 3 minutes. Add Shrimp and okra and cook for 3-4 minutes.
• Transfer curry to a serving bowl. Garnish with chopped cilantro. Serve with steamed jasmine rice.
• Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment bellow. Please choose a star rating too. Thank you. Carla!

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Italians living along the coast have a bountiful variety of seafood available to prepare their meals. It is not uncommon for them to include seafood in an appetizer, an antipasto, and an entree.  I love this Pasta al Pomodoro with Shrimp for its versatility. It has a short list of ingredients, and you can easily substitute virtually any and all available fresh seafood. I prepared this Pasta al Pomodoro with Shrimp, but feel free to get your Italian on and experiment!

Italians regularly grow their own vegetables, forage for mushrooms, and visit local markets to obtain fresh meats, seafood, and vegetables. They are experts at taking a basic recipe and making it special by using whatever ingredients are seasonal and fresh. The secret to success, as with all Italian cooking, is to prepare the dish with the best ingredients possible.  A quick walk around any town in Italy will quickly reveal a few things. Italians love their food, they eat pasta virtually every day, and they are fit! Given the low-carb craze in the US, I often wonder how this is possible. While there are many theories here, my observations tell me that they eat their pasta mainly at lunch which permits the body to use that energy when it’s active. Breakfast and dinner are much smaller meals, so the body is mainly living off calories consumed during the afternoon siesta.

Feel free to try the Italian method of staying slim, or if you are eating the dish in the evening, you could even substitute carrot or zucchini pasta to keep it low-carb and light.

To begin the dish, prepare the sauce as directed. Then, boil the pasta ensuring it is a minute prior to al-dente when complete. This will allow you to finish cooking the pasta in the sauce and for it to absorb the flavor. Saute the shrimp in olive oil, garlic and a pinch of salt. Don’t overcrowd the pan as the shrimp will steam as opposed to fry. Use a very large skillet leaving room to add the sauce and pasta later.

Cook’s notes: If you are a garlic lover feel free to add extra garlic to the shrimp and pomodoro sauce or red pepper flakes for more heat!

When the pasta is almost complete, add some sauce to the pan with the shrimp.

Drain the pasta reserving 1/2 cup of the liquid to add as needed to the sauce. Mix the pasta into the pan and add a splash of white wine or the pasta water until sauce is at desired consistency.

Garnish and serve.

I hope you love this Pasta al Pomodoro with Shrimp as much as I do. Enjoy!

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Pasta al Pomodoro with Shrimp

Course Main Course

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Author My Global Cuisine

Ingredients

• GARLIC PASTE - OPTIONAL
• 2 big heads of fresh garlic or 3 small ones 1 ounce extra virgin olive oil, 1 Tbsp salt
• **********************************
• SUGO AL POMODORO SAUCE
• 4 cups cherry or grape tomatoes cut in half
• 4 tablespoons extra virgin olive oil
• 6-7 slivered or minced garlic cloves or 2-3 teaspoons garlic paste
• 1/8 tsp to 1/4 tsp red pepper flakes or Italian Peperoncino
• 1 splash or 2 tablespoons white wine or fish stock
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 small bunch approx 4 Tbsp fresh basil chopped julienned
• **********************
• FOR THE SHRIMP
• 1 pound extra large shrimp cleaned tails on
• 6 tablespoons olive oil
• 6-8 cloves of garlic peeled and lightly crushed or 3 teaspoons garlic paste
• salt and pepper to taste
• ***********************
• PASTA: 1 LB Spaghetti or linguine

Instructions

• FOR THE GARLIC PASTE
• Peel the garlic heads. Add to a blender with the extra virgin olive oil and blend it until it becomes a paste. Add the salt. Blend it for a second. Remove from the blender and store inside a covered glass container. The garlic paste can be refrigerated for up to 3 weeks.
• ********************************************************************************
• FOR THE SUGO AL POMODORO - TOMATO SAUCE
• In a sauce pan, on a low fire heat up the olive oil.
• Add garlic and red pepper flakes. Sauté until garlic becomes fragrant, about 15 seconds.
• Add tomatoes and stir. Bring to a boil. Bring fire to a medium and cook for 15 minutes stirring from time to time. After 15 minutes add a splash of white wine or fish stock. Cook for a minute or two. Add sugar, salt. Stir. Add basil and turn off fire. Let basil sit in the sauce in order to infuse with the tomato flavor.
• Bring a large pot of salted water to boil. Cook pasta until al dente. Follow package instructions for accurate cooking times and remember to remove pasta a minute prior to become al dente in order for the pasta to finish cooking in the sauce.
• ***********************************************************************************
• FOR THE SHRIMP
• Bring a large skillet to a medium heat. Add 3 tablespoons olive oil. Add 3-4 garlic cloves or 3 teaspoons garlic paste. Sauté the garlic until fragrant, about 10 seconds. Add half of the shrimp. Do not overcrowd the pan. Cook the shrimp for 1 and half minute. Turn shrimp and cook for another minute and a half. Remove shrimp from pan and transfer to a plate.
• Discard the garlic cloves and oil, and add another 3 tablespoons of oil to the skillet. Add the remaining garlic, cook until fragrant and add the remaining shrimp and cook again for a minute and half on each side. Add a pinch of salt and some extra red pepper flakes for more heat to taste.
• Add desired amount of tomato sauce to the skillet, desired amount of pasta and cook the pasta in the sauce with the shrimp for another minute. Add extra basil and serve immediately. Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment bellow. Please choose a star rating too. Thank you. Carla!

The post Pasta al Pomodoro with Shrimp appeared first on My Global Cuisine.

Welcome to Part II of my Mexican Fiesta series! Last week I introduced a trio of Mexican Salsas that I typically serve alongside these Pineapple Shrimp Tacos. Although this dish could be served alone, at least one of the salsas should be considered essential when serving this recipe. I usually make the salsas prior to making these Pineapple Shrimp Tacos and I serve it alongside the tacos or Ias an appetizer with tortilla chips.

These Pineapple Shrimp Tacos have layers and layers of flavors. They are perfect to serve on a Taco night or at your next outdoor gathering. I frequently serve them at sporting events as well as dinner parties, and everyone loves them! I love these Pineapple Shrimp Tacos because they are easy to prepare, yet unique. Served with the salsas, the colors and flavors literally jump off the plate and are sure to tempt anyone nearby. The ingredient list is short, and the pineapple provides just the right balance of sweet to balance the dish.

To make this dish and my Fajita recipe I recommend using a cast iron griddle or griddle pan. If you don’t have one I would highly recommend you consider purchasing one, especially if you are planning to be making fajitas or tacos on a regular basis. If that’s not possible, you could also use a large sauté pan or skillet.

Enjoy!

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Pineapple Shrimp Taco

Course Main Course

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 8 large soft taco shells
• 2 tablespoons vegetable oil
• 1 pound medium-size shrimp cleaned deveined, tails off
• 1 medium-size yellow sweet onion diced
• 2 cups fresh pineapple cut into 1/2 inch cubes
• half cup cilantro leaves
• kosher salt
• fresh ground black pepper

Instructions

• Wrap the tortillas in foil; place in the oven and heat to 300 degrees.
• Preheat a saute pan or griddle until very hot.
• You will need to do this in two batches.
• Pour one tablespoon of oil into the pan. Add onions to the pan and when clear, add pineapple, half of the cilantro, and salt and pepper to taste. Remove from pan and set aside. Place shrimp in the pan and sauté until golden-orange in color, approximately 2-3 minutes. Then add the pineapple-cilantro mixture and combine all ingredients. Cook for an additional minute to ensure all flavors are combined then add the remaining cilantro. Spoon the shrimp pineapple mixture into the warm soft taco shell. Top with the Mexican Salsa of your choice. Eat while it's still hot. Prepare the second batch. Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you. Carla!

The post Pineapple Shrimp Tacos appeared first on My Global Cuisine.

I remember tasting it and thinking to myself, if there is something that tastes as good as this out there, I certainly have not tried it! Incidentally, all of the dishes we made in culinary school after the Authentic Thai Green Curry Shrimp were also bursting with fresh flavors. This experience brought my love affair with Thai food to a whole new level.

I love many types of cuisine including, Brazilian, Italian, Indian, Middle Eastern, but Thai food is my adopted favorite. People always ask me, if you would have to live on one kind of cuisine for the rest of your life, which one would it be, and the answer to that would probably be Thai.

Now going back to what it takes in order to make this delicious Authentic Thai Green Curry Shrimp, here is a question that I get constantly from beginner cooks out there.

Homemade curry paste, is it really worth the efforts?

The answer is yes, absolutely! You could still prepare a good curry with a store bought paste, but the flavor will not be as alive and it will not taste truly authentic. In my opinion, to fully experience a Thai curry dish you will have to make your own curry paste. Trust me, once you taste curry this way, you will be glad you put in the time and effort. You will also realize that adopting this traditional approach really doesn’t take much time and effort, given that you are going to make one of the most delicate and luscious foods in the world. You can also make extra and store it for future use. However if some ingredients are not available where you live, then a store bought one is inevitable. In general, curry paste manufactures save on cost and extend the paste’s shelf life by cutting down on the amount of chilies, garlic and shallots used as they are costly and contain moisture. This is also the leading reason fresh curry pastes go bad. Extra salt is typically added as natural preservative, making most ready-made pastes too salty, not harmonious and refined. When using ready-made paste, I recommended that you add ingredients such as extra shallots, garlic, Kaffir lime leaves or lime zest if not available, and fresh bird’s eye chilies to enhance the flavor, aroma and body of the paste.

• KNOWING THE INGREDIENTS

Most Thai Curry dishes consist of :

• PASTE- All types of curry pastes. Red, green, yellow, and massaman being the most popular ones.
• CHILIES- *Spur Chilies* or phrik chi fat. These chilies give color but not much of the spicy flavor. The fresh ones (comes in red, green or yellow color) and are mostly used in stir-fries, relishes or as a garnish. Only sometimes they are used in curry paste. Dried spur chilies are pounded and used mostly in curry paste. They must be deseeded and soaked in water to soften before using it.
• ‘Thai Chilies’, some Thais would call them phrik china. They come in green and red color, smaller than spur chilies. They are less spicy than bird’s eye chilies but the heat is intense to western standard. Both fresh and dried forms are used.
•  ‘Bird’s eye Chilies’, or phrik khi nu sun. These little scuds are know for their fiery hotness and signature aroma. Like spur chilies, both fresh and dried forms have their own place in Thai kitchen. The dried chilies are soaked to soften (no need to deseed). Steams are often discarded.
• ‘Isan Chilies’, crucial in northeastern kitchen, Isan chilies are uniquely aromatic. Once cooked, the heat noticeably faded away. There is no exact substitute that would give the same flavor and aroma. However, you may use dried Thai chilies in less amount as closest alternative.
• ‘Karen Chilies’, extremely spicy, Karen chilies are popular for jungle curries and stir-fries. Like Isan chilies, there is no exact substitute. You may use the same (or more, if you want) amount of dried Thai chilies are the closest substitute.

FRESH AROMATICS- Lemongrass- gives wonderful aroma and texture. Usually only the bottom thirds are used as they contain more aromatic oil. The fibrous outer layers are discarded. Inner parts of fresh lemongrass should be pinkish purple. The top parts are ideal for soups or lemongrass drink. Just bruise them and cook in boiling water.

• Galangal- Similar to lemongrass, galangal gives wonderful aroma when cooked in hot liquid. Young galangals are bruised and used in soups while mature ones are good for making curry paste as they are pungent and peppery.
• Ginger- Thai kitchen utilizes ginger much less than galangal. Mature ginger is mostly seen in Indian-influenced curry paste and Chinese stir-fries.
• Turmeric- Is a crucial ingredient in southern Thai kitchen. It has a softer flavor and aroma. It also contains medicinal properties. Turmeric skin should be scraped off using the tip of a paring knife. Turmeric stains everything so it is advised to wear a pair of gloves when handling. Turmeric pairs very well with fish and chicken. Do not substitute with powdered turmeric.
• Coriander- Also known as cilantro or Chinese parsley, in an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Whole coriander plant is good in Thai cooking. Coarsely chopped leaves and stem are used as delicious and attractive garnish. The roots are extremely aromatic and sweet. Choose the smaller roots as they are sweeter and more aromatic than the large, fibrous roots.
• Kaffir lime rind- The rind delivers floral aroma to the curry paste. Use a sharp paring knife to peel off only the green part. Just like when you zest a lemon, the white pith is bitter and should not be used.
• Kaffir lime leaves- Slice or torn kaffir lime leaves makes the curry pleasantly scented. Choose the leaves that are neither too young nor too old. Young leaves are light green and soft to touch. Old leaves are dark green and rather stiff. Stack and roll up the leaves then finely slice to use in curries or stir-fries. If the recipe calls for torn kaffir lime leaves, remove the bitter midribs first then tear. In general the leaves should be added at the very end of cooking process. You add the leaves, stir lightly to mix, turn off the heat.

LIQUID: Such as water, stock and coconut milk. As an experienced cook, I do NOT recommend using LOW FAT coconut milk, as it will affect the flavor of your curry.

PROTEIN: Such as Meat, poultry, and seafood.

VEGETABLES: Such as Thai eggplant, Pea eggplant, Kabocha, White cabbage, Okra, Morning glory or water spinach, Bean sprouts, mushrooms, tomatoes, bamboo shoots, and many others.

HERBS: Such as Holy basil leaves, Kaffir lime leaves, (Cilantro|Coriander), scallions, and mint which is mostly used in salads and dips.

SEASONING: A balance of SALTY (Fish Sauce, Soy sauce, salt), SOUR: (Lime juice, Tamarind juice),

SWEET: Palm sugar, Granulated sugar.

RICE: Jasmine rice and long grain sweet rice.

To make this Authentic Thai Curry Shrimp I made my own curry paste. Here are the steps to it:

• Warning: When dealing with Thai bird’s eye or long green chillies I recommend using latex gloves or if you don’t have a pair of gloves available, to wash your hands immediately with lots of soap after finishing chopping your chillies, and to wash your cut board, in order to avoid rubbing your eyes by accident and ending up with a pepper burn. This could be extremely painful and in some cases it could even cost you a trip to the emergency room!

Step one: Lightly toast coriander seed, cumin seed and black peppercorns in a dry sauté pan. Grind them together in a spice grinder or with a mortar and pestle. Finely chop the rest of the fresh ingredients as seen in the picture. It will be easier to grind the mixture in a mortar if you chop everything very finely to begin with.

Step two: Begin by pounding your dry ingredients together. Start off first with the dry seeds, and then pound the fresh ingredients one by one, both kinds of chilies with the salt, the galangal, lemongrass, kaffir lime zest, cilantro roots, garlic, and shallots. Garlic and shallots should be added last because shallots contain water, and the liquid can splash out of the dish. (Add the garlic before shallots). This should take about 10-15 minutes, so pace yourself.

Step 3: Add the ground dried spices, and the shrimp paste and continue pounding to obtain a coarse curry paste. Mix everything together and set aside for immediate use, or refrigerate in a glass food storage container. To store curry paste, transfer to a clean screw-top jar, cover with a layer of oil. Storing it this way will allow the paste to remain fresh tasting for up to one month. To freeze curry paste, spoon into ice-cube trays and freeze. Transfer to a seal-able plastic bag and freeze for up to 3 months. Frozen curry paste will loose some of it’s heat. You can fix that by adding some fresh sliced spur chilies to your curry dish when cooking.

Once your curry paste is ready, it’s time to make your Authentic Thai Green Curry Shrimp. In a wok or large sauce pan heat the oil, cook the onions, add the scallions, curry paste, and then cook the remaining ingredients one by one. Recipe to follow.

Once your Authentic Thai Shrimp Curry is ready add the cilantro and spur chili if using it. Serve immediately with steamed jasmine rice on the side. Enjoy!

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Authentic Thai Green Curry Shrimp

Course Main Course

Cuisine Thai

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Author My Global Cuisine

Ingredients

• FOR THE THAI GREEN SHRIMP CURRY
• 2 Tbsp vegetable oil
• I large yellow sweet onion finely sliced
• 3/4 cup finely sliced scallions
• 2 Tbsp Thai green curry paste homemade or store bought
• 1 can of coconut milk
• 1/3 cup of water
• 1/2 Tbsp of palm sugar or granulated cane sugar
• 3 Tbsp of Thai fish sauce
• 2 pounds of prawns or shrimp uncooked, and cleaned leaving the tails on for flavor
• 3 kaffir lime leaves midribs removed and torn, or 1 Tsp of lime zest
• 1 Tbsp coriander-cilantro chopped
• 2 red spur chillies sliced diagonally
• ****************************************************************************
• FOR THE CURRY PASTE
• Yield: 6-7 ounces
• Ingredients:
• 1 Tsp coriander seed
• Half Tsp cumin seed
• 1 Tsp whole black peppercorns
• 5 green spur chilies finely sliced
• 15 Thai bird's eye green chilies finely sliced
• 1 Tsp sea salt
• 1 Tbsp mature galangal or ginger root peeled and finely chopped
• 2 lemongrass stalks outer layers discarded, bottom thirds only, finely sliced and fibrous cores removed
• 1 Tsp kaffir lime zest or lime zest
• 3 Tbsp cilantro stems finely chopped
• 2 Tbsp of garlic skins removed finely chopped
• 3 shallots peeled and finely chopped around 3 Tbsp
• 1 Tsp Thai shrimp paste
• *****************************************************************************

Instructions

• FOR THE CURRY PASTE
• In a saute pan, lightly toast the coriander seeds, cumin seeds and peppercorns until they get brown in color, around 3 minutes.Transfer them into a mortar and pestle and pound them together and scoop them out to a bowl. Pound both kinds of chilies together with salt as fine as you can. Sea salt helps the chilies get smooth faster and easier. When pounding chilies, you may use your other hand to cover half of the mortar mouth to prevent the liquid bursting into your eyes. Then add the galangal, lemongrass, kaffir lime zest, cilantro steams and continue to pound until they are coarse. Add the garlic pound, and then add the shallots. Continue pounding until as coarse as possible. Add the reserved ground dried spices and the shrimp paste. Mix everything together and pound for another minute. Your homemade curry paste is almost impossible to be smooth. It should look very coarse though. Store the curry paste in a glass food storage container. Curry paste can be refrigerated for up to 1 month. To store curry paste, transfer to a clean screw-top jar, cover with a layer of oil.
• ****************************************************************************
• FOR THE THAI GREEN CURRY SHRIMP
• Put the oil or coconut cream into the wok and increase the fire to high. Add the yellow sweet onion. Cook the onion until it gets soft and golden in color about 3 minutes. Lower the fire to low. Add the scallions and the curry paste and cook stirring constinuously until fragrant for about 30 seconds.
• Add the coconut milk, water, palm sugar and fish sauce. Increase the fire to medium-high and bring to a boil.
• Add the prawns and cook until tender, stirring often, about 3 minutes.
• Add the kaffir lime leaves. Cook for one minute.
• Turn off the fire. Add half of the chopped cilantro and spur chilies. Stir it.
• Pour into bowls, and decorate with the remaining cilantro leaves and sliced spur chilies.
• Serve with steamed jasmine rice.
• Enjoy!

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This Authentic Tom Yum Goong Soup, also known in America as Tom Yam Kung, is a popular hot and sour shrimp soup in Thailand made with a blend of spicy and savory flavors, also made popular at many Thai restaurants around the world.

If you like spicy healthy soups this dish typically prepared with shrimp or chicken will have you at hello! The first time I tried Tom Yum Goong Soup, I am not sure I was even able to taste what I was eating! I was dining at a Thai restaurant in Amsterdam and I had a bad cold at the time. I was so congested that I hadn’t really tasted anything for days. I was seated at the bar, and I watched as the chef, a Thai woman in her 50’s working at an open kitchen, prepared the soup. She was brought over to the Nederland’s by the owner of the restaurant, who fell in love with her cooking while on vacation in Thailand.

The chef asked how spicy I wanted the soup and I told her, I don’t know, you decide. Well, she must have added a lot of chillies because my mouth was on fire afterwords and I was sweating like crazy. Surprisingly the next day the most amazing thing happened… I got up in the morning and my cold was gone! I don’t know if it was the chillies or all of the amazing antioxidants in the soup, but my cold was cured.

The next night, I went back to the restaurant and I told the chef that I was feeling great and that my cold had vanished. That evening I ordered two servings of the soup, and a curry dish to go along with it as an Entree. Ever since that first evening, this soup has had a special place in my heart. I could go on and on about how much I love this dish but I will let you be the judge. This recipe for Tom Yum Goong Soup recipe is an authentic recipe that I learned while at cooking school in Thailand. If you love Thai food as much as I do you will certainly appreciate the authenticity of this dish. Enjoy!

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Authentic Tom Yum Goong Soup

Course Soup

Cuisine Thai

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Author My Global Cuisine

Ingredients

• 2 cups of water or fish stock
• 1 lemongrass stalk - with the outermost leaf removed - sliced diagonally into 1 inch pieces
• 5 slices of galangal ginger about half inch each
• 5 kaffir lime leaves sliced in half
• 2 TSP Thai Chili Paste
• 10 medium sized prawns heads removed, peeled and deveined
• 1- 2 TBSP of fish sauce
• 2 TSP of sugar
• 3 TBSP of lime juice
• 1 cup straw mushrooms or any type of mushrooms- trim the stem off and cut into quarters
• 1 small tomato cut into quarters
• 2 TBSP of coconut milk
• 2 to 3 bird's eye chilies or more if you like it hot
• 1 TBSP of coriander leaves- cilantro leaves chopped
• 1 green onion cut into quarters

Instructions

• - Pour stock into a sauce pan and bring to a simmer.
• - Add the lemongrass, the galangal ginger, the kaffir lime leaves and the chilli paste, and allow to simmer between 1 and 2 minutes
• - Add the prawns, the fish sauce, the sugar, the lime juice, and simmer for two minutes.
• - Add the mushrooms, the tomato, the coconut milk, the bird's eye chilies and simmer for another minute
• - Add the coriander leaves or cilantro leaves, the green onions and turn off the heat.
• - Taste the soup and adjust the flavors. You may add more lime juice, fish sauce or chilies if needed. Taste and serve.

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