Ingredients
Scale
- 3 cups chicken or vegetable broth
- 2 stalks lemongrass, bruised and sliced into 1-inch pieces
- 1 large galangal (or ginger), sliced into thin rounds
- 5–7 kaffir lime leaves, torn
- 1 lb large shrimp, peeled and deveined (tails on optional)
- 1 cup sliced mushrooms (straw mushrooms or oyster mushrooms recommended)
- 1–2 tbsp fish sauce (to taste)
- 1–2 tbsp lime juice (freshly squeezed, to taste)
- 1–2 tbsp Thai chili paste (Nam Prik Pao), optional, for color and richness
- 1–3 fresh red or green bird's eye chilies, bruised (or more, to taste)
- Fresh cilantro, for garnish
- A few cherry tomatoes, halved (optional)
Instructions
- In a medium pot, bring the chicken or vegetable broth to a simmer over medium heat.
- Add the bruised lemongrass, galangal, kaffir lime leaves, and fresh chilies to the broth. Let it simmer gently for 5-7 minutes to infuse the flavors.
- Add the mushrooms and shrimp to the simmering broth. Cook for 2-3 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
- Stir in the fish sauce, lime juice, and Thai chili paste (if using). Taste and adjust seasonings as needed – it should be a balance of spicy, sour, and savory.
- Remove the lemongrass, galangal, and kaffir lime leaves before serving, if desired, as they are not meant to be eaten.
- Ladle the Thai Shrimp Soup into bowls, garnish with fresh cilantro and optional cherry tomatoes. Serve hot and enjoy!
Notes
For a creamier version, stir in 1/4 cup of evaporated milk or coconut milk during the last step. Adjust chili quantity to your spice preference. If galangal is unavailable, fresh ginger can be used, though the flavor will be slightly different.
- Prep Time: 20 minutes
- Cook Time: 15 minutes