THAI SHRIMP AND COCONUT BROTH

Vegetable oil---------------------------------------------1 tbsp

Shrimps (keep shells separate)--------------------1/2 bowl

Fresh red chillies----------------------------------------3-4 no.

(chopped, de-seeded)--------------------------------1 tbsp

Vegetable stock-----------------------------------------1/2 litre

Strip of lemon and peel-------------------------------1/2 inch

Mushrooms (sliced)------------------------------------1/2 cup

Lime juice of----------------------------------------------1 lemon

Corriander (chopped)---------------------------------1/2 cup

Coconut milk---------------------------------------------1/2 cup

Ginger (chopped)---------------------------------------1 tbsp

Lemon grass---------------------------------------------1 stick

Method

1. Heat wok over medium-high heat for a minute.
2. Add oil and heat for 30 seconds. Add chopped ginger, lemongrass and chillies. Add chopped shrimps and saute for a minute. Keep aside.
3. Add shrimp shells to wok and stir-fry 30 seconds. Add chicken broth and lemon and lime peels and bring to a boil.
4. Cover, reduce heat to low and let simmer for 15 minutes.
5. Remove shells and peels from broth with slotted spoon and discard.
6. Add mushrooms and shrimp to broth. Add coconut creamand adjust seasoning.
7. Add chopped coriander at the last minute and serve smoking hot with parsley.