Bring the coconut milk to the boil. Add the galangal root cut into fine strips, as well as the lower, crushed half of the lemongrass. Add shrimp and season with fish sauce.
Add kaffir lime leaves and crushed chilies and simmer on low heat for 5 min. Season with the lime juice.
Before serving, remove the galangal, lemongrass and lime leaves and sprinkle the finely chopped coriander leaves on top.
Drink with this: China jasmine tea, or sauvignon blanc.
Related Recipes:
Salmon Coconut Soup – Thom Khaa Pla SalmonP a g e clear soup and coconut cream bubble up. Season with salt, sugar and pepper. Crush lemongrass, galangal...
Fish Curry From the WokRinse and dry the fish fillet and cut into strips about 2 cm wide. Peel the onion, remove the skin from the...
Saffron with Steamed Fish – Ca Kho NgheRinse, scale and clean fish. Remove the innards. Leave the fish whole or cut into thick slices of about 3 cm...
Shrimps with Green Asparagus and Blood SorrelFor the shrimp with green asparagus and blood sorrel, wash the spring onions, dab dry and cut into fine rings...
Fish Fillets on Harissa Sauce with Lemongrass CouscousFor the harissa sauce, heat the olive oil with thyme, rosemary and garlic, add the peporoni and tomato...
Fish Curry Gäng PlaahFish Curry Gäng Plaah Preparation about 30 min. Cut fish into strips about 2 cm in size. Rinse bell bell...
Tuna in Sesame Coat with Pimento and Lemongrass CreamMix ginger juice, honey, lime zest, soy sauce, lime juice and curry paste, heat briefly and season with a...
Stuffed Brine Fillets with Champagne SauceRemove the giant prawns from the shell if necessary. Remove beautiful leaves from the lettuce (one per...
Crispy Fried Char – *A delicious recipe for the asparagus season: (*) Crispy fried char on wild garlic asparagus vegetables with...
Sage Perch with Apple VegetablesRinse and dry the redfish. Score the skin crosswise with a sharp kitchen knife at 2 cm intervals. Place fish...