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  • 12 oz. shrimp (or tiger prawn, head-on and shell-on)
  • 2 1/2 cups shrimp stock (preferred) or canned chicken stock, or water
  • 1 stalk lemongrass, cut into 3-inch strips and pounded with a cleaver
  • 3 slices galangal- 6 kaffir lime leaves, bruised
  • 6 bird's eye chilies, pounded- 6 fresh oyster mushrooms, cut into pieces
  • 2 tablespoons Pantainorasingh Chili Paste with Soya Bean Oil (nam prik pao)
  • Thai roasted chili paste)
  • 3 teaspoons Pantainorsingh Fish sauce
  • 3 1/2 tablespoons lime juice
  • Cilantro leaves for garnishing
  1. Peel the shrimp, removing the shell and head, but leave the tails intact. Set aside the deveined shrimp.
  2. In a pot, bring 3 cups of water to a boil. Add the shrimp heads and shells to make shrimp stock. Boil until the water turns slightly orange in color. Press the shrimp heads with a spatula to extract their juices.
  3. Simmer the stock and let it reduce to 2 1/2 cups. Drain the shrimp stock, discarding the shrimp heads and shells.
  4. Increase the heat to high and add the lemongrass, galangal, kaffir lime leaves, bird's eye chilies, mushrooms, nam prik pao, and nam prik pao oil to the shrimp stock. Bring it to a boil.
  5. Add the shrimp and fish sauce. Finally, add the lime juice (adding lime juice too early may make the soup bitter). Boil until the shrimp are cooked.6. Dish out the soup, garnish with cilantro leaves, and serve immediately.


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