Description
A fragrant and spicy Thai soup featuring shrimp, lemongrass, and a medley of herbs and spices that captures the essence of Thailand.
Ingredients
Scale
- 2 1/2 cups water
- 2 lemongrass stalks
- 10 kaffir lime leaves
- 1 thumb-sized chunk of galangal
- 4 shallots
- 5 Thai chilies
- 1 Roma tomato
- 7 ounces straw mushrooms
- 5 fresh culantro leaves
- 15 medium shrimp
- 1 tablespoon fish sauce
- 1/2 tablespoon sugar
- 3 1/2 tablespoons freshly-squeezed lime juice
- 1/2 tablespoon Thai chili paste (nam prik pao)
Instructions
- Boil 2 1/2 cups of water in a pot over medium heat.
- Prep the lemongrass by chopping off the roots and cutting them into 1-inch strips.
- Tear the kaffir lime leaves to release their oils.
- Slice the galangal into thin pieces.
- Prepare the shallots by peeling and halving them.
- Pound the lemongrass, galangal, and shallots together in a mortar and add to the boiling water.
- Add the Thai chilies to the broth.
- Prepare the vegetables: cut the tomato and halve the mushrooms.
- Introduce the tomatoes to the pot.
- Prepare the shrimp by peeling and deveining them.
- Cook the shrimp and mushrooms in the boiling broth for 2-3 minutes.
- Season the soup with fish sauce, sugar, crushed chilies, and Thai chili paste.
- Finish with lime juice and adjust flavors if necessary.
- Serve hot, garnished with chopped culantro.
Notes
Fresh herbs and vegetables are crucial for flavor. Adjust the spice level to your preference by modifying the amount of chilies used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 1000mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 125mg