Ingredients:
4 cups of waters
2 stalks fresh lemon grass, smashed
3 slices fresh galangal root, smashed
3 fresh kaffir lime leaves
1 tbsp tamarind paste, with or without seed
1 tbsp fish sauce
¾ lb medium shrimp, peeled and washed
2 pieces of fish fillet
12 pieces of chilli padi or bird’s eye chilli
½ small white onion, sliced
2 tbsp fried chilli with oil*
12 pieces shiitake mushrooms
1 small ripe tomato, sliced
1 small lime, squeezed
2 springs of cilantro for garnish.
*Fried chilli with oil : blend 20 pieces of chilli padi with blender, fried with 5 tbsp vegetable oil with medium heat, add ½ tbsp salt, fried well, set aside.

Directions:
Boil water over high heat. Add the lemongrass, galangal kaffir lime leaves, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add shrimp, boil it for 3 minutes. Add the onion, mushrooms and fried chilli with oil. Boil for another 7 minutes until the shrimp cooked well. Add chilli padi and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilantro. Ready to serve.

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