Description
A delicious and aromatic Thai soup with a tangy, spicy, and savory broth. This classic soup features shrimp, mushrooms, and a burst of flavors from lemongrass, lime leaves, and chili.
Ingredients
Units
Scale
- 2 cups chicken or vegetable broth
- 1 cup water
- 2 stalks lemongrass, cut into pieces
- 3–4 kaffir lime leaves, torn
- 2–3 Thai bird’s eye chilies, smashed
- 1 inch galangal or ginger, sliced
- 200g shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 2 tomatoes, quartered
- 1 onion, quartered
- 1–2 tbsp fish sauce
- 1–2 tbsp lime juice
- 1 tbsp sugar
- Fresh cilantro leaves for garnish
- 1–2 Thai red chilies for garnish (optional)
Instructions
- In a large pot, bring the chicken broth and water to a boil over medium heat.
- Add lemongrass, kaffir lime leaves, smashed bird’s eye chilies, and galangal or ginger. Let it simmer for 10-15 minutes to infuse the flavors.
- Once the broth is flavorful, add the shrimp, mushrooms, tomatoes, and onion. Cook until the shrimp turns pink and the vegetables are tender (about 3-5 minutes).
- Season the soup with fish sauce, lime juice, and sugar. Stir to combine and adjust seasoning as needed.
- Remove the soup from heat. Discard the lemongrass, galangal, and lime leaves.
- Serve hot, garnished with fresh cilantro leaves and additional chili slices if desired.
Notes
- Adjust the level of spiciness by adding or reducing the number of bird’s eye chilies.
- If you can’t find galangal, ginger can be used as a substitute.
- For a vegan version, substitute shrimp with tofu or additional vegetables and use vegetable broth.
- Make sure to taste the soup and balance the flavors of sour, salty, and sweet to your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg