Prepare your aromatics - Lemongrass: peel the first couple outer layers. Cut off the leafy ends. Bruise lemongrass - Lime leaves: fold lime leaves in half lengthwise, then peel off the stem. - Galangal: wash clean and cut 5 slices (about ⅛ of an inch thick) - Shallot: peel shallot and cut into quarters
When you are ready to cook, bring 3 cups of chicken stock to boil. Add your aromatics: lemongrass, shallots, galangal and lime leaves. Leave this to cook for 2 minutes. After 2 minutes, remove most of your aromatics—leave back a couple of pieces.
Next, add straw mushrooms and leave to cook for 1 mins.
After 1 min, add shrimp. 1 TBSP fish sauce, 1 TBSP of thai chili paste, ½ cup evaporated milk and lime juice.
Finish this off with chopped cilantro.
