Tom Yam Kung with Thai Basil

Ingredients

• 2 tbsp red curry paste
• 1 stalk lemongrass
• 1 tbsp galangal root, peeled and sliced thinly
• 3 kaffir lime leaves (djeruk purut)
• 250 ml coconut milk
• 1 l shellfish broth
• 350 g large shrimp, peeled
• 150 g sugar snap peas, with ends and strings removed
• 200 g oyster mushrooms, sliced into strips
• 100 g bean sprouts
• a handful of fresh Thai basil
• a handful of fresh cilantro
• 1 small red chilli pepper, seeds removed, sliced into rings
• 1 lime, cut into wedges
• peanut oil for frying
• salt