Description
A vibrant and aromatic Thai soup that combines smoky, sour, and spicy flavors for a comforting meal.
Ingredients
Scale
- 3 heads shallot, peeled and cut in half lengthwise
- 5–8 dried chilies, to taste
- 3 cups chicken stock, unsalted
- 2 stalks lemongrass (bottom half only), smashed and cut into 2-inch pieces
- 10 slices galangal
- 5 kaffir lime leaves
- 5 g. bonito flakes
- 2 Tbsp fish sauce
- 2 Tbsp tamarind juice
- 2 cups cooked turkey or chicken, torn into bite-sized pieces
- 1 cup oyster or straw mushrooms, cut into bite-sized pieces
- 1–2 tablespoon lime juice, fresh
- Chopped cilantro, for garnish
- Jasmine rice, for serving (optional)
Instructions
- Toast dried chilies in a dry wok or sauté pan over medium heat until charred and crispy.
- Char shallots by broiling them on high until the edges are charred, about 5-7 minutes.
- Simmer chicken stock in a pot, then add charred shallots and toasted chilies. Simmer for 5 minutes.
- Infuse broth by adding lemongrass, galangal, kaffir lime leaves, and bonito flakes. Simmer for another 3-4 minutes.
- Add fish sauce, tamarind juice, cooked turkey, and mushrooms. Bring to a boil and remove from heat.
- Final touches include adding fresh lime juice and adjusting seasonings as needed.
- Serve with chopped cilantro and jasmine rice if desired.
Notes
To enhance flavor, let the soup sit for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg