Tom Khaa

From Tom Khaa

Ingredients

  • 3 cups chicken stock
  • Lower part of a lemongrass stalk, peeled, bashed and sliced
  • 2 lime leaves
  • 1 jalapeno pepper, cored and sliced (if you have thai chillies, even better. Just watch out for the heat content, they are mush spicier than jalapenos)
  • 2 cloves garlic
  • 2 large shiitake mushrooms, sliced
  • 1/2 green bell pepper, cored and sliced
  • 1/2 red bell pepper, cored and sliced
  • 8 large tiger shrimp, peeled
  • 1/2 cup coconut milk
  • faish sauce, to taste
  • lime juice, to taste
  • brown sugar, to taste
  • fresh cilantro to garnish

Preparation

Bring the chicken stock to a boil and add lemongrass, lime leaves, jalapeno and garlic. Simmer for 5 minutes. Add mushrooms and bell peppers, and simmer another 5 minutes. Add shrimp and simmer until they are pink, about 3 minutes. Finally, add coconut milk and simmer another 5 minutes. Now, do a taste test and add small amounts of fish sauce, lime juice and/or brown sugar until you get the taste you like. Top with cilantro and serve. Careful, it will be hot!

Printable Recipe

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Trackbacks/Pingbacks

  1. Tom Khaa « Soph n' Stuff - February 2, 2012

    […] Tom Khaa […]

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