Sheehan, shrimp or prawn 300 g.
100 grams of mushrooms.
2 stalks lemon grass.
Kaffir lime leaves 2 to 3 leaves.
Galangal, sliced thin 3 glasses.
Shallot 1-2 head.
Coriander leaves, fish sauce, lime juice, chili plantations.
If you like sauce. The meat sauce 1 teaspoon chili paste 1 tablespoon oil.
How do
A. Shrimp, peeled tail on it. The black line drawn through the rear exit. The river shrimp. I peeled and cut back. Welcome to the Green.
Two. Smashed lemongrass, kaffir lime leaves, torn in pieces, gently cut into large pieces. Galangal, sliced thin Shallots, lightly pounded. Paprika, lightly pounded. I blanched mushrooms are cooked.
Three. About 1 cup water and boil for months. (I use boiling water or chicken or pork. Adds more flavor), cooked shrimp, but not very mature grass, galangal, shallots, kaffir lime leaves to a boil, season with fish sauce and add mushrooms to the sauce with a sour lemon. Add chili pound. Sprinkle with cilantro, sour, salty, spicy taste and serve it hot.
4. If you put chili paste. Remove the meat and oil, chili paste and stir to combine. Put into the soup pot. Do not put the shrimp and leave it for long. The cooked shrimp will not shrink and harden it.
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