| Instructions
| 1. |
Prepare the chicken stock in a
medium size pot, bring to boil |
| 2. |
Add lemongrass, chilies, and
chili oil to the pot, then add shrimps. Boil until the shrimps are done
(about 2 minutes). Remove from the stove. |
| 3. |
Add in the fish sauce, lime
juice, kaffir leaves, and green onion. |
| 4. |
Ground dry red chili can be used
instead of fresh chilies, add 1 teaspoon in the pot. |
| 5. |
If you prefer thicker soup, add
1/2 box of low-fat milk before removing the pot from the stove. |
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