1. Wrap lemongrass, kaffir lime leaves, galagal and chilies in cheesecloth and tie with twine. 2. Bring the stock to the boil over medium heat in a saucepan. Add the cheesecloth wrapped seasonings. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. 3. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. 4. Toss in the shrimp and cook for about 8 minutes until they turn pink. 5. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. ---------------------------------------------------------------------------
Nutrition
Ingredients
