Remove the outer layer of the lemongrass stalks and cut off the
end.
Cut into 1-2″ pieces and smash with the side of a heavy knife
to release flavor.
Tear the center vein off the lime leaves.
Slice your galangal into thin slices.
Cut the tomato into 6...
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Remove the outer layer of the lemongrass stalks and cut off the
end.
Cut into 1-2″ pieces and smash with the side of a heavy knife
to release flavor.
Tear the center vein off the lime leaves.
Slice your galangal into thin slices.
Cut the tomato into 6 pieces
lengthwise.
Peel the skin off the shallots and smash lightly.
Smash the fresh chilies with the back of a heavy knife, or in a
mortar and pestle.
Slice the bottoms off Thai straw mushrooms and cut in 1/2 lengthwise.
If making the version with milk: roast the dried chilies until
fragrant and browned in a dry wok on medium heat (see note).
Boil the broth on high until it comes to a rapid boil.
(see note
about broth below).
Add the lime leaves, lemongrass, coriander
root, galangal, shallot(s) and tomato.
Boil for 4-5 minutes until the broth tastes herbal.
In a separate pan, boil the mushrooms in plain water.
Add a pinch of salt and the shrimp.
Strain the cooked mushrooms
and add them to the soup as well.
Cook until shri
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