Type what you have

Ingredients

• ✓ lemon grass
• shrimp
• coconut milk
• water
• galangal
• makrut lime leaf
• shiitake mushroom
• lime juice
• fish sauce
• brown sugar
• curry powder
• green onion
• red pepper flakes

Instructions

1. 1 Bring a pot of water to a boil. Boil shrimp until cooked, about 1 minute. Drain shrimp and set aside.
2. 2 Pour coconut milk and 2 cups water into a large saucepan; bring to a simmer. Add galangal, lemongrass, and lime leaves; simmer until flavors are infused about 10 minutes.
3. 3 Strain coconut milk into a separate pan and discard spices. Simmer shiitake mushrooms in coconut milk for 5 minutes. Stir in lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
4. 4 To serve, reheat shrimp in soup and ladle into serving bowls. Garnish with green onion and red pepper flakes.

By MIREYZ

Ingredients

• ✓ lemon grass
• sugar
• soy sauce
• black pepper
• garlic
• sesame seed
• sirloin tip
• skewer
• romaine lettuce
• cilantro
• basil
• mint
• green onion

Instructions

1. 1 In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours.
2. 2 Preheat grill for high heat. Discard marinade, and thread meat onto skewers accordion style.
3. 3 Brush grill grate with oil, and discard marinade. Arrange skewers on the grill. Cook 5 minutes per side. Serve hot from skewers, or remove from skewers and serve on lettuce leaves. Garnish with cilantro, mint, basil, and sliced green onions.

By Maryellen

Ingredients

• ✓ lemon grass
• coconut milk
• vegetable broth
• galangal
• makrut lime leaf
• red curry paste
• firm tofu
• shiitake mushroom
• button mushroom
• lime juice
• brown sugar
• turmeric
• rice stick noodle
• red pepper flakes

Instructions

1. 1 Bring coconut milk, broth, galangal, lemon grass, and lime leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
2. 2 Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

By rayfab

Ingredients

• ✓ lemon grass
• ginger root
• garlic
• cashew
• onion
• olive oil
• red pepper flakes
• curry powder
• firm tofu
• coconut milk
• water
• potato
• salt
• sugar

Instructions

1. 1 In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
2. 2 Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
3. 3 Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.

By LN Lee