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3 servings. Prep: 10 min Cook: 10 min
"So easy to prepare. So good to eat. Thin sliced chicken can be subbed for the shrimp. Mushrooms may be omitted. You can add more vegetables (like eggplant, celery, tomatoes, etc). Serve with rice or noodles. Any type of mushroom can be used in the recipe. This is an online recipe that I modified slightly."
3 cups chicken stock
1 tablespoon lime juice
1 stalk lemongrass , sliced thinly (tough outer leaves and bulb removed)
1 ½ teaspoons galanga powder (Thai ginger)
3 kaffir lime leaves , thinly sliced (or one large strip of lime peel)
3 garlic cloves , minced
1 -2 small chili pepper , de-seeded and sliced (as hot as you like or mild)
1 medium bell pepper , sliced (any color)
1⁄3; cup cilantro
2 tablespoons fish sauce
1 ½ cups shiitake mushrooms , sliced thinly (or any small mushroom)
12 large raw shrimp , shells removed
1 (11 ounce) can coconut milk
chicken stock
1 tablespoon
lime juice
1 stalk
lemongrass
, sliced thinly
(tough outer leaves and bulb removed)
1 ½ teaspoons
galanga powder
(Thai ginger)
3
kaffir lime leaves
, thinly sliced
(or one large strip of lime peel)
3
garlic cloves
, minced
1 -2 small
chili pepper
, de-seeded and sliced
(as hot as you like or mild)
1 medium
bell pepper
, sliced
(any color)
1⁄3; cup
cilantro
2 tablespoons
fish sauce
1 ½ cups
shiitake mushrooms
, sliced thinly
(or any small mushroom)
12 large
raw shrimp
, shells removed
1 (11 ounce) can
coconut milk
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1st Keep
 Patrice_Sartor
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