Add 4 1/4 cups shrimp stock,
20 grams sliced galangal,
6.7 grams lemongrass (chopped and beat),
6.7 grams whole kaffir leaf,
3.4 grams whole guinea pepper and
25 grams sliced ginger to a pot.
Bring to a boil, cover and simmer for 30 minutes.
Strain out the solids and return the liquid to the pot.
Weigh the broth, and
take 2 steps: First, add 3 grams salt and 2 grams MSG, then multiply the weight of the broth (in grams) by .875 and add that many grams of sugar. Gently reheat and stir until the sugar has dissolved, then remove from heat and allow to cool.
Will keep refrigerated for up to 2 weeks.