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Method
1.
Heat the stock in a sauce pan and add your flavours one by
one: begin with the galangal, kaffir lime leaves, and lemongrass.
Add the shallots, chilli paste, fish sauce and lime juice.
Then add the chopped tomatoes, Thai chillies and straw mushrooms
and simmer for 5 minutes.
2.
Remove from the heat and stir in the shrimps. When they turn
completely pink, the soup is ready.
Garnish with coriander and spring onions and serve immediately.
Recipe by Anan Hochindarat from Amari Rincome Hotel, Chiang
Mai
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