Summary

Ingredients

• 750 ml water or poultry stock
• 300 g shrimp (s)
• 6 clove (s) garlic
• 6 shallot (s)
• 2 stalks lemongrass
• 1 piece (s) galangal
• 200 g straw mushrooms or small mushrooms
• 2 tomato (s)
• 20 small chilli pepper (s), green
• 45 ml fish sauce
• 5 leaves (kaffir lime )
• 30 ml lime juice
• 10 g coriander reens, chopped

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Instructions

1. Separate the head from the prawns and peel the prawns, but without the last shell of the tail. Cut along the line of the intestine all the way to the tail shell. This is called a butterfly cut. Remove the dark intestines and wash the shrimp.
2. Bring the heads and shells of the prawns to the boil in the water or the poultry stock. Remove the shells and let the prawn broth continue to simmer.
3. Peel and crush the garlic. Cut the shallots into thin slices. Cut the lower soft third of the lemongrass into 2 cm thick oblique slices. Peel the galangal and cut into 10 fine slices.
4. Add the garlic, shallots, lemongrass and galangal to the broth and simmer. Halve the mushrooms lengthways, cut the tomatoes into eighths and add both to the broth. Bring the broth back to the boil.
5. Halve the chillies lengthways and remove the seeds. Tear the kaffir lime leaves into pieces without the stem and add to the broth with the fish sauce. Let simmer for another 2 minutes.
6. Add the prawns and cook for 1 minute. You then get the typical butterfly shape. Switch off the hob and stir in the lime juice. Serve sprinkled with chopped coriander.