5 Serves
82 Mins
Prepare the aromatics by bruising the lemongrass stalks, slicing the galangal, and tearing the kaffir lime leaves to release their essential oils. Clean and devein the shrimp, and slice the mushrooms.
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CreoleVitamin E
2 mg / 15 mgVitamin K
39 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
74 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
278 mg / 1,250 mgPotassium
387 mg / 4,700 mgSodium
1728 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
63 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a large pot, bring water or stock to a boil. Add the bruised lemongrass, galangal, and kaffir lime leaves, simmering for 10 minutes to infuse the broth.
Stir in the Thai chili paste and fish sauce. Add the mushrooms and shrimp, cooking until the shrimp are pink and opaque, which takes about 3-5 minutes.
Remove the pot from the heat and stir in the fresh lime juice. Season with salt and pepper to taste, then garnish with fresh cilantro before serving hot.
7
g28
g7
g
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Bhutanese