2 stalks lemongrass
5 cloves of garlic
1-inch knob of ginger
6 kaffir lime leaves
14-oz. can of coconut milk
2 cups chicken stock
1 lb. deveined, shell-on shrimp
Sugar snap peas
Cilantro and rice to serve
1. In a large pot, sauté coarsely chopped lemongrass, garlic, sliced ginger, lightly crushed kaffir lime leaves and sliced shallots in olive oil for 8 minutes until softened and fragrant.
2. Add can of coconut milk, chicken stock and shrimp. Simmer for 5 minutes and add sliced sugar snap peas.
3. Serve with cooked rice and lots of fresh cilantro.