Measurements

• 8 oz shrimp
• 2 stalks lemongrass
• 5 kaffir lime leaves
• 1-inch piece galangal (sliced)
• 3-4 chilies (sliced)
• 2 tbsp fish sauce
• 3 tbsp lime juice
• 1 cup mushrooms
• 2 tomatoes
• 1 onion
• 2 tbsp cilantro
• 3 cloves garlic
• 1 tsp sugar
• 4 cups chicken stock
• 1 cup coconut milk

Preparation Method

• 1. In a pot, bring chicken stock to a boil.
• 2. Add lemongrass, kaffir lime leaves, galangal, and chilies. Simmer for 5 minutes.
• 3. Add garlic, onion, mushrooms, and tomatoes. Cook for another 5 minutes.
• 4. Stir in fish sauce, lime juice, and sugar. Mix well.
• 5. Add shrimp and cook until pink and opaque, about 3 minutes.
• 6. Pour in coconut milk and heat through without boiling.
• 7. Remove from heat and garnish with cilantro. Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.