YIELD: 4 to 6 3 Tbsp. freshly squeezed lime juice 1 Tbsp. hot green chilies, sliced thin 2 green onions, sliced thin crosswise 6 wild lime leaves, torn or cut in quarters 2 Tbsp. fresh cilantro leaves, coarsely chopped 3 cups water, chicken broth or shrimp stock 3 stalks fresh lemongreass, trimmed and cut diagonally into 1-inch pieces 5 slices galanga ½ lb. medium shrimp, peeled and deveined 1 cup fresh mushrooms, sliced thin 2 Tbsp. fish sauce 2 Tbsp. roasted chili paste Combine lime ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.