1 chicken stock cube made up with 600 ml water
400 ml can coconut milk
2 stalks fresh lemon grass, cut into 2 cm pieces
6 kaffir lime leaves, torn into quarters
2 cm piece root ginger, peeled and thinly sliced
200 g uncooked tiger Shrimps
1 tsp fresh coriander, chopped
1 red chilli, sliced
2 tbsp lemon juice
salt and freshly ground black pepper
400 ml can coconut milk
2 stalks fresh lemon grass, cut into 2 cm pieces
6 kaffir lime leaves, torn into quarters
2 cm piece root ginger, peeled and thinly sliced
200 g uncooked tiger Shrimps
1 tsp fresh coriander, chopped
1 red chilli, sliced
2 tbsp lemon juice
salt and freshly ground black pepper
method
1. Pour the chicken stock and coconut milk into a pan.
2. Add the lemon grass, lime leaves and ginger. Bring to the boil.
3. Add the Shrimps and boil for 3 - 4 minutes until cooked.
4. Remove from the heat and add the coriander, chillies and lemon juice. Season to taste.
2. Add the lemon grass, lime leaves and ginger. Bring to the boil.
3. Add the Shrimps and boil for 3 - 4 minutes until cooked.
4. Remove from the heat and add the coriander, chillies and lemon juice. Season to taste.
serving amount
serves 4
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