Influenced by "Street Food Asia" on Netflix, made this Classic Thai hot and sour soup. Easy to make, light, healthy, gluten-free with the right amount of healthy protein. Perfect for lunch or a light dinner.
1kg medium-sized whole raw shrimp (with heads intact)
1/3 cup oil
6 cups of water
3 stalks fresh lemongrass
12 Kaffir lime leaves, fresh or frozen
1tbsp Thai chile paste
1-inch piece galangal root (optional, you can use ginger instead)
2tbsp fish sauce
1cup shitake mushrooms
1 lime, juiced
Cilantro leaves and lime wedges to garnish
Pull the heads off the shrimps and set aside. Peel and clean the shrimps' body and set aside.
Saute the shrimps' heads till red and crispy. Keep the oil as we will use it later.
Cut the lemongrass and the galangal.
Using the side of a knife, smash the lemongrass, lime leaves, and galangal.
Place them in a soup pot, add the water and let simmer for 10 minutes.
Remove the tough sections of lemongrass.
Increase heat to high and add the mushrooms. Boil for 2 minutes.
Stir in the shrimps, Thai chilli paste and fish sauce and cook for 1 minute.
The traditional Scottish cookie is glorious in all its simplicity. My kids could eat the whole batch for dinner with milk. The key here is the high quality of butter, soft at the consistency of mayonnaise. Also, always freeze your cookies before baking