• Cooking Time:
  • Servings:
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  • 1/2 lb of peeled shrimp (optional of course for vegetarians)
  • 2 cups coconut milk
  • 1/2 lb mushrooms (I prefer oyster and straw mushrooms but you can pretty much use any kinds you like)
  • 3 stalks lemon grass, cut into 2-inch lengths
  • 4 thin slices fresh galangal
  • 1 chile, seeded and finely chopped
  • 1 cup water
  • 4 kafir lime leaves, or grated zest of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • Salt, to taste
  • Juice of 1 lime or lemon


  • Pour the coconut milk into a pan or wok and add the mushrooms, lemon grass, galangal and chile. Bring gently to a boil and simmer over gentle heat for 5 minutes. Add the water, kafir lime leaves (or zest) and 1 tablespoon of the cilantro. Season with salt to taste and stir to combine the ingredients as they cook together gently for 10 minutes.
  • Before serving, scatter the remaining cilantro leaves and lime wedges on top.
  • Enjoy!

Categories: Shellfish  Stew 
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