Description
A spicy and sour Thai soup made with fragrant herbs, shrimp, mushrooms, and a tangy broth, perfect for warming up any meal.
Ingredients
Units
Scale
- 4 cups chicken stock
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3 kaffir lime leaves, torn into pieces
- 3 slices galangal
- 2 Thai chilies, smashed
- 200g (7 oz) shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
- Fresh cilantro, chopped (for garnish)
Instructions
- Bring the chicken stock to a boil in a medium pot.
- Add lemongrass, kaffir lime leaves, galangal, and Thai chilies. Simmer for 5-10 minutes to infuse the broth.
- Add the mushrooms and cook for another 3-4 minutes.
- Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes.
- Stir in fish sauce, lime juice, and sugar. Adjust seasoning to taste.
- Remove from heat, discard the lemongrass, lime leaves, and galangal slices if desired.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the number of chilies depending on your spice preference.
- Use straw mushrooms or oyster mushrooms for authentic texture.
- You can substitute shrimp with chicken or tofu for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 850mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg