ingredients
all
1 piece fresh galangal
2-3 inches
2 stalks lemon grass
bruised then sliced into large pieces
3 cups coconut milk
3 cups water
2 cups mushrooms
quartered
juice of 1-2 limes
to desired sourness
1 each small onion
sliced
1 each red jalapeno or fresno pepper
cut in large slivers
3 each fresh kaffir lime leaves
thinly sliced
5 tbsp fish sauce
to taste
1 1/2 tbsp palm sugar
to taste
1/4 tbsp freshly ground white pepper
1 handful cilantro leaves or short sprigs
1 lb prawns
cleaned and deveined
cookware
  • Citrus juicer
  • large pot
  • spider
  • ladle
  • Serving bowls
1
Add galangal, lemon grass, coconut milk and water to a large pot and just bring to a boil then lower heat and simmer for 10-15 minutes. After simmering for long enough to extract their flavors you may now remove the lemongrass and galangal.
2
Add the sliced onion, slivered chilies, kaffir lime leaves and mushrooms. Simmer 5 more minutes. Add the fish sauce, half the lime juice and prawns. Simmer for 3 more minutes then check for seasoning and adjust with more fish sauce or lime juice. Adjust the sour and salty flavors with palm sugar. Turn off heat and sprinkle with freshly ground white pepper. Ladle into individual serving bowls, and garnish the top with cilantro.