May 19, 2020
2 cups chicken broth
six 1/4-in thick slices galangal or fresh ginger
2 stalks lemongrass, cut into 2″ long pieces and bruised
1 1/2 teaspoons roasted red chili paste (optional)
4 kaffiir lime leaves, torn in half (optional)
1 tablespoon palm sugar or brown sugar
1 cup coconut milk
½ lb boneless, skinless chicken thigh, cut into 1-in pieces
1 cup sliced white button mushrooms
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce (nam pla)
2-3 fresh hot red or green chilies, preferably Thai, smashed
fresh cilantro leaves for garnish
Bring the stock, galangal, lemongrass, roasted red chili paste (if using), kaffir lime leaves (if using) and sugar and bring to a boil in a medium pot. Add the coconut milk, reduce heat and bring to a simmer. Add the chicken and mushrooms and continue simmering until chicken is white and opaque, 5 to 7 minutes. Quickly stir in the lime juice and fish sauce. Float the chilies on the soup. Dish out into individual serving bowls and sprinkle with cilantro leaves. Serve immediately.
10 oz. medium-sized shrimp, peeled and deveined
1/2 teaspoon dark sesame oil
1/2 teaspoon all-purpose cornstarch
Pinch of white pepper
Pinch of white pepper
2 Tablespoons high heat cooking oil
4 Tablespoons minced lemongrass
1 glove garlic, minced
1 small shallot, thinly sliced
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
2 kaffir lime leaves, finely sliced (optional)
1 teaspoon soy sauce
1 1/2 teaspoons sugar
1 cup fresh Thai or Italian basil
Toss the shrimp with the sesame oil, all-purpose cornstarch and pepper in a small bowl. Cover and refrigerate for 10 minutes.
Heat 1/2 of the oil in a wok or skillet over medium-high heat. Add the lemongrass, garlic, shallots and chilies until fragrant, about 30 seconds. Add the shrimp and stir-fry until the shrimp turns pink.
Add the kaffir lime leaves (if using), soy sauce, fish sauce and sugar and stir-fry for about 2 minutes, or until the shrimp is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until basil is wilted. Dish out and serve immediately with hot jasmine or brown rice.