Summary

Ingredients

• 2 cloves garlic)
• 1 ½ teaspoon ginger
• 1 small onion (s)
• 4 mushrooms
• 1 small carrot (s)
• 0.5 stick ½ lemongrass
• 2 coriander root (s)
• 2 tablespoon fish sauce
• 1 teaspoon sweet chili sauce
• Oil for frying
• 1 teaspoon chili powder
• 1 pinch (s) turmeric powder
• 600 ml water
• 2 kaffir lime leaves
• 1 lime (s)
• 1 pinch (s) cumin
• 250 ml coconut milk
• 1 tablespoon sugar
• 1 teaspoon salt
• 10 large shrimp (s) and 5 fish balls
• Coriander, fresher, at will

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Instructions

1. Peel and chop the garlic cloves and ginger, as well as the onion. Cut the mushrooms and the carrot into bite-sized pieces. Cut the light, lower part of the lemongrass and the coriander roots into fine rings. Cut the harder part of the lemongrass into pieces about 2.5 cm long. Finally squeeze the lime.
2. Fry the onion, garlic, ginger, coriander roots and lemongrass rings together with the fish sauce and sweetchili sauce in a little oil until the onion is soft. Season with chili powder and turmeric.
3. Add the water, lime juice, large lemongrass pieces, lime leaves and cumin and let simmer for 15 minutes.
4. Then add the coconut milk, sugar and salt, season to taste and then simmer with the carrot and mushrooms for another 5 minutes.
5. Finally, add the seafood and continue to simmer until it is cooked through.
6. Garnish with some fresh coriander and remove the lime leaves and lemongrass pieces before serving.