8 Whole Shrimp with head & shell
4 Cups Water
1 TBSP Chicken Powder
4 Stalk Lemongrass (Crushed)
5 Double Sided Kaffir Leaves (Rip into pieces)
3 (3inch) Galangal Root Slices
4 Garlic Cloves (Crushed)
5 Thai Chili Peppers
2 Roman Tomatoes (Quartered)
¼ Red Onion
1-2 Limes (Juiced)
1 Cup Bamboo Shoots
½ Cup Straw Mushrooms
3 TBSP Fish Sauce
½ TBSP Sugar
½ Cup Evaporated Milk
2 TBSP Thai Chili Paste (Nam Prik Pao)
1 TBSP Cooking Oil
Rinse shrimp, separate the shrimp heads from the bodies and devein. Set aside in separate bowls. If you don't like the shells on the bodies feel free to remove.
In a pot, heat cooking oil over medium high heat and brown the shrimp heads.
Pour in water and chicken powder. Scrape off the tomalley and shrimp heads that is sticking to the bottom of the pot. Mix well.
Add the lemongrass, galangal, thai chili peppers, onion, garlic, and kaffir leaves. Simmer for 20 minutes.
Toss in the tomatoes, straw mushrooms, and bamboo shoots. Simmer for 5 minutes.
Stir in the evaporated milk, chili paste, sugar, and fish sauce. Continue stirring until the paste has fully dissolved.
Add in the shrimp bodies and simmer until the shrimp is cooked.
Turn off the heat and add in the lime juice. Adjust seasoning.
Serve hot and garnish with cilantro.
