Add the galangal, shallots and lime leaves and chiles to the stock and place over medium0high heat.
Trim the lemongrass: Cut off the hard stem end of the grass. Peel away tough outer leaves to reach the golden green-yellow stalk. Trim away the harder leafy end of the grass to about 6" in length.
Add lemongrass to the pot and bring to a gentle boil. Add the palm sugar and cook until mostly dissolved.
Add the coconut milk and return to a gentle boil.
Add the lime juice, fish sauce and mushrooms.
Taste and adjust seasoning for balance of salty (fish sauce), spicy (chiles) and sour (lemongrass and lime juice) with a bit of sweetness (palm sugar).
Serve in bowls with a chile in each for garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (658g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 376 (64%)|
|Amt Per Serving||% DV|
|Total Fat 41.8g||56 %|
|Saturated Fat 33.9g||170 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 53.4mg||16 %|
|Sodium 1229mg||42 %|
|Potassium 1165.4mg||31 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 26.4g|
|Protein 31.4g||45 %|
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Calories per serving: 586
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