Ingredients
- 1 liter of water
- 1 stalk lemongrass, cut into 1-inch pieces
- 3 kaffir lime leaves, torn into pieces
- 10 galangal slices
- 200g shrimp, shelled and deveined
- 200g mushrooms, halved
- 2 tablespoons fish sauce
- 2 teaspoons lime juice
- 1 teaspoon sugar
- 1-2 Thai chilies, crushed
- Cilantro and lime wedges, for garnish
Instructions
- In a large pot, bring the water to a boil over medium heat.
- Add the lemongrass, lime leaves, and galangal. Simmer for 5 minutes to release flavors.
- Add shrimp and mushrooms; cook until shrimp turns pink.
- Add fish sauce, lime juice, sugar, and chilies. Stir well.
- Serve hot, garnished with cilantro and lime wedges.