Ingredients
4 cups coconut milk (make homemade coconut milk here) 1/4 cup peeled and sliced galangal 3 pieces lemongrass, trimmed and pounded 3 kaffir lime leaves 125 grams MoM fresh oyster mushrooms 12 pieces medium shrimp, shelled and deveined with tails left on sugar and fish sauce to taste 1 cup coconut cream 1/4 cup lime juice 1/4 cup cilantro leaves 2 pieces bird’s eye chili (siling labuyo), chopped (optional)
Method - In a stockpot, combine coconut milk, galangal, lemongrass, and kaffir lime leaves. Bring to a boil then reduce to a simmer, 10 to 12 minutes.
- Add oyster mushrooms and shrimp. Season with sugar and fish sauce. Let shrimp cook just until opaque, about 1 minute. Add coconut cream and remove pot from the heat.
- Stir in lime juice, cilantro, and chili. Serve immediately.
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