YIELD
2 servingsPREP
10 minCOOK
25 minREADY
35 minIngredients
2
2
EACH
EACH
LEMONGRASS
stalks, cut 1 inch pieces and smashed. use 2 inches from base only , and discard leaves *
stalks, cut 1 inch pieces and smashed. use 2 inches from base only , and discard leaves *
Directions
In a medium saucepan, bring water to a boil over high heat.
Stir in the curry paste, lime leaves and lemongrass.
Bring to a boil again and add shrimps and mushrooms.
Cook just until the shrimps are done but not overcooked.
Stir in fish sauce and remove from heat.
Spoon the soup into a serving bowl and add lime juice, stir to mix well.
Sprinkle chilies and cilantro leaves before serving.
Serve hot with cooked rice.
NOTE:
Boneless chicken pieces may be used instead of shrimps.
Omit the chilies if desired. Additional fish sauce may also be added to the soup at the table.
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