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Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
total:
1 hr 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel and devein shrimp, reserving shells.

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  • Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.

  • Strain broth mixture through a sieve into a bowl; discard solids.

  • Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.

Cook's Note:

You can use 3/4 cup fresh ginger, peeled and chopped, instead of galangal, 3 bay leaves + 1 1/2 teaspoons lime zest + 1/2 teaspoon thyme + 1/4 teaspoon lemon juice instead of makrut lime leaves, soy sauce (not low-salt, the point is to add saltiness) instead of fish sauce, and a chile of your choice, such as serrano peppers, instead of Thai chiles.

Nutrition Facts

250 calories; protein 40.4g; carbohydrates 22.6g; fat 7.4g; cholesterol 258.9mg; sodium 1832.3mg. Full Nutrition
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