INGREDIENTS
1/4 tsp
peppercorns
2
lemongrass stalks
3
makrut lime leaves
1 tbsp
galangal
1/2 cup
cilantro stalks
3 tbsp
shallot
4 cloves
garlic
1 cup
coconut milk
1 cup
chicken stock
8 oz
shimeji mushrooms
12
shrimp
1 serving
sugar and salt
2 tbsp
fish sauce
1 tbsp
lime juice
3
bird's eye chilies
1