Ingredients
4
4 servings
- •1 ½ pounds uncooked medium shrimp
- •9 ½ cups water, divided
- •½ cup chopped galangal
- •½ cup lemon grass, cut into 1-inch pieces
- •6 kaffir lime leaves
- •2 (15 ounce) cans whole straw mushrooms, drained
- •2 tablespoons red curry paste (such as Thai Kitchen®)
- •2 tablespoons fish sauce
- •2 Thai chile peppers, sliced
- •½ cup green onions, chopped
- •½ cup fresh cilantro, chopped
- •2 medium limes, juiced
Instructions
- Peel and devein shrimp, reserving shells.
- Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
- Strain broth mixture through a sieve into a bowl; discard solids.
- Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.
Nutritional Facts
Per 4 servings
- Calories: 250
- Carbohydrate: 23g
- Fat: 7g
- Fiber: 8g
- Protein: 40g
- Sugar: 3g
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