Ingredients

• 1 quart shrimp or fish stock
• 1 tablespoon minced garlic
• 2 tablespoons minced shallots
• 1 stalk lemon grass, finely sliced crosswise
• 1/4 cup julienned ginger
• 6 kaffir lime leaves, julienned
• 2 tablespoons Thai fish sauce (nam pla)*
• 2 tablespoons Thai hot chile sauce (sriracha)*
• 3 tablespoons light brown sugar
• 2 tablespoons fresh lime juice
• 1 (14-ounce) can unsweetened coconut milk
• 1 teaspoon salt
• 1 pound small peeled shrimp
• 1/4 cup chopped cilantro
• 2 tablespoons minced green onions
• *Available at specialty Asian markets.

Directions