Directions
When I am in the mood for asian food I always think about super easy to make recipes. Today’s is one of these: easy to make and full of flavors ✨
1 small onion, chopped
3 cloves garlic, minced
1 tbsp ginger, grated
1 chili pepper, finely sliced
150 g mushrooms, finely sliced
1 can full fat coconut milk
600 ml vegetable stock or water
300 g large shrimp, peeled and deveined
2 tbsp fish sauce
1 tbsp minced lemongrass
1/2 tsp salt
1 lime, juice
1 tbsp cilantro, chopped
1 tbsp vegetable oil
Heat the oil in a large pan. Add onion and cook until softened, 3-4 minutes, then add garlic, ginger, chili and lemongrass and saute until fragrant, 1-2 minutes.
Pour in the stock then add coconut milk and fish sauce. Bring the soup to boil and simmer for 10 minutes, stirring occasionally.
Add the mushrooms and continue cooking until the mushrooms are soft, about 4-5 minutes. Add the shrimp and cook until opaque, 1- 2 minutes.
Add the lime juice and cilantro and stir .
Season with salt to taste.
Enjoy!
