INGREDIENTS
2 1/2 cups
shrimp stock (best), canned chicken stock, or water
10
shrimp or 8 oz (head-on and shell-on but chop the eyes part off, devein if you like)
3 1/2 tbsp
lime juice
6
bird’s eyes chilies (pounded)
3
(big) slices galangal
6
kaffir lime leaves (bruised)
2 tbsp
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nam prik pao
(
Thai roasted chili paste
)
2 tbsp
nam prik pao oil
3 tsp
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fish sauce
1
stalk lemongrass (cut into 3-inch strips, pounded with a cleaver)
6
canned straw mushrooms / fresh oyster mushrooms / fresh white button mushrooms