Anyone that know's me surely know's that I cannot cook. So I am sure that you are wondering why I am bringing you a blog about recipe's. After all, how can someone that claims to be unable to cook have recipes? Allow me to explain, whilst I am no cullinary wizard, I do love food. And I love to share food and the wonderful creations that my servants come up with. (Luxury of being a noble). And so I had to share some of these delicious recipes with you all, perhaps you can try and make some of them yourself!
The recipe I would like to share with you is a spicy dinner dish, and also a traditional dish from Thailand! If you like spicy food like me then this is sure to hit the spot! This recipe is for about 4 servings.

Ingredients

1 ½ pounds medium shrimp
9 ½ cups water, divided
½ cup chopped peeled fresh galangal (about 2 ounces)
½ cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks)
6 fresh or frozen kaffir lime leaves
½ cup canned straw mushrooms, quartered
2 tablespoons roasted red chili paste
1 tablespoon fish sauce
2 Thai chiles
½ cup chopped green onions
½ cup chopped fresh cilantro
1 tablespoon fresh lime juice
6 tablespoons chopped dry-roasted unsalted peanuts
4 lime wedges


 

Method

Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a oven; bring to a simmer. Cook 1 hour.
Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil.
Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes.
Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to pan.
Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done.
Discard chiles. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.  

I hope you enjoyed reading this blog!

 

Hayami Nitta