Ingredients:
- 980-1460 ml of chicken stock
- 1 stalk of lemongrass, chopped
- 3 lime leaves or 1 tsp grated lime zest
- 3-4 cloves of garlic, chopped
- 1-2 red chilies, finely sliced (can replace with 1/2 to 3/4 tsp dry chili powder)
- Fresh shiitake mushrooms, sliced
- 12 pieces of medium size raw shrimp without skin
- 181- 393 gr broccoli or green vegetables
- A handful of cherry tomatoes
- 1/2 can of good quality coconut milk
- 3 tbsp fish sauce
- 1 tbsp lime juice
- 56 gr fresh coriander (coarsely chopped)
- 1/2 tsp sugar, optional
How to Make Gravy:
- Put the broth in the pot and bring it to a boil.
- Add the lemongrass and boil for 1 to 2 minutes. If using fresh lemongrass, also add the scion halves for flavor.
- Add the lime leaves, garlic, chillies and mushrooms.
- Lower the heat to medium and simmer for 1 to 2 minutes.
- Add shrimp, broccoli and cherry tomatoes. Boil 3 to 4 minutes, or until shrimp are pink.
- Reduce the heat to medium-low and add the coconut milk, fish sauce and lime juice. Stir well to combine and simmer gently until hot.
- Try the salt and seasoning on the ssup. Add more fish sauce instead of salt, or more chili as desired.
- If it’s too sour, add 1/2 tsp sugar. If it’s too spicy or if you want it creamier, add more coconut milk. If it’s too salty, add more lime juice.
- Serve in bowls sprinkled with fresh coriander.
