Coconut Benefits
  • 1lb shrimp, washed and drained
  • 6oz squid, cleaned then sliced into 1-inch pieces (optional)
  • 8 cups water or chicken stock
  • 1 piece small galangal, peeled and sliced into1/4 inch thick pieces
  • 2 lemongrass stalks, pounded and cut into 2-inch pieces
  • 1 tbsp sliced garlic
  • 3 tbsps sliced shallots
  • 2 – 3 pcs kaffir lime leaves
  • 1 cup mushrooms (straw, oyster or button), halved
  • 2 pcs small tomatoes, chopped
  • 2 tbsps fresh lime juice, or to taste
  • 2 tbsps coconut sugar, or to taste
  • 2 pcs green finger chili, sliced diagonally
  • 2 pcs red finger chili, sliced diagonally
  • 1 cup creamed coconut
  • bird’s eye chili, to taste
  • 2 tbsps fish sauce, or to taste
  • 3 – 4 fresh coriander sprigs
  • To prepare the shrimp, detach the heads and peel, keeping the tails intact. Devein shrimps then place in a clean bowl. Chill until needed.
  • Refrigerate the sliced squid.
  • Meanwhile, place the heads and shell in a pot. Add the water and bring to a boil. If preferred, you may also use some chicken stock. Strain the broth then pour the liquid back into the same pot. Place over high fire.
  • Add the galangal, lemongrass, garlic and shallots. Boil for 3 minutes.
  • Add the kaffir lime leaves, mushrooms, tomatoes, lime juice, palm or brown sugar, chilies and the creamed coconut.
  • Concentrate. Stir well. Add the shrimps, squid and fish sauce. Adjust seasonings, if necessary.
  • Cook just until the shrimps turn pink. Do not overcook.
  • Remove from heat. Transfer to a serving bowl. Top with fresh coriander leaves.
  • Serve immediately.