Ingredients
8 Cups chicken stock
20 prawns (or so) and their tails/shells
3 stalks of lemongrass cut on a bias 2'' pieces
2 shallots sliced
4 kaffir lime leaves
1" piece of galangal chopped
3 red Thai chilies - sliced (take out seeds if you aren't a fan of a lot of spice)
2 Tablespoons fish sauce
chili paste
mushrooms sliced
bok choy chopped
red pepper julienne
1 lime
cilantro
green onion
Directions
Bring chicken stock to a low simmer and add prawn shells, 15 minutes. Remove shells and add lemongrass, kaffir lime leaves, and galangal, cook for 10 minutes to infuse the broth.
Add chili paste, fish sauce, chilies, shallot and allow to cook for 3 minutes.
Add mushrooms, bok choy, red pepper and lime juice, cook for 5 minutes.
Add prawns and cook for about 8 minutes, or until they are cooked and pink.
Serve garnished with fresh cilantro and green onion.
8 Cups chicken stock
20 prawns (or so) and their tails/shells
3 stalks of lemongrass cut on a bias 2'' pieces
2 shallots sliced
4 kaffir lime leaves
1" piece of galangal chopped
3 red Thai chilies - sliced (take out seeds if you aren't a fan of a lot of spice)
2 Tablespoons fish sauce
chili paste
mushrooms sliced
bok choy chopped
red pepper julienne
1 lime
cilantro
green onion
Directions
Bring chicken stock to a low simmer and add prawn shells, 15 minutes. Remove shells and add lemongrass, kaffir lime leaves, and galangal, cook for 10 minutes to infuse the broth.
Add chili paste, fish sauce, chilies, shallot and allow to cook for 3 minutes.
Add mushrooms, bok choy, red pepper and lime juice, cook for 5 minutes.
Add prawns and cook for about 8 minutes, or until they are cooked and pink.
Serve garnished with fresh cilantro and green onion.
