I especially love to serve it together with rice noodles. The taste is simple fabulous.
Ingredients:
500 gr shrimps and squids 虾和鱿鱼
1,5 l water 清水
Cilantro/coriander -- get the roots, set aside 香菜(芫荽)
onion 洋葱
2 lemongrass -- cut in 3cms 柠檬香茅
4-5 cm galangal root -- thinly sliced 南姜
Bird's eye chilies -- sliced 指天椒
4 kaffir lime leaves 泰国柠檬叶
2 tbsp vegetable oil 植物油
Lime or lemon juice 酸柑
Fish sauce 鱼露
Salt, sugar to season 盐和糖
Directions:
1. Peel the shrimps and keep only the tails. Keep aside the shrimp shells. De-vein and rinse under cold running water. Set aside
2. Heat the vegetable oil in a small pan, cook shrimp shells and coriander roots until the shells changing its color to red. Add the water and cook again for 5 minutes. Sieve the shrimp broth into another pan. Add kaffir lime leaves, sliced lemon grass, sliced galangal root, sliced bird's eye chilies. Cook and simmer for 10 minutes then take out the spice ingredients. Put the shrimps into the broth, season well with fish sauce, salt and sugar and cook until the shrimps are set
3. In each serving bowl, give fish sauce, lime or lemon juice and sliced bird's eye chilies (if desired) then ladle the soup. Serve warm and garnish with sliced cilantro/coriander leaves
Recipe and pictures adopted from Mindy's Daily.
.bmp)
.bmp)
.bmp)
