STEP 1.Bruise the lemongrass, just cut the end off(as it is very hard), peel off the outer layer, and now finely cut them into chunks.
step 2
STEP 1.Slice the galangal and take 4-5 kaffir lime leaves, bruise them and tear them with your hands. Bruise the thai chili and just cut them into two pieces.
STEP 2.S tears off their heads and then cut them into half keeping the ends on (like butterfly cut) and wash them thoroughly.
step 6
STEP 1.In a bowl add 3tbsp fish sauce, ½ cup lime juice (2-3lime),1 ½ tbsp sugar, 3tbsp thai chili paste, Quarter the oyster mushrooms and wash them.
step 8
STEP 1.Now in a saucepan add the 4 cups of chicken/shrimp stock and add all the veggies. Let it come to a boil and then simmer it for a few minutes.
step 10
STEP 1.Add the oyster mushrooms, mix it, and let the soup come to a boil. Then add the shrimps and keep stirring. After a minute or so turn off the flame and let the heat cook the shrimp.
STEP 3.For the seasoning- add ½ cup lime juice, fish sauce, chili paste, and the sugar, keep stirring it.
Nutrition value
1517
calories per serving
72 g Fat127 g Protein93 g Carbs3 g FiberOther
Current Totals
72 g Fat
127 g Protein
93 g Carbs
3 g Fiber
MacroNutrients
Carbs
93 g
Protein
127 g
Fiber
3 g
Fats
Fat
72 g
Vitamins & Minerals
Calcium
459 mg
Iron
16 mg
Vitamin A
327 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
19 mg
Vitamin B6
1 mg
Vitamin B9
210 mcg
Vitamin B12
11 mcg
Vitamin C
12 mg
Vitamin E
8 mg
Copper
2 mcg
Magnesium
294 mg
Manganese
6 mg
Phosphorus
1375 mg
Selenium
244 mcg
Zinc
10 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment