Description
A spicy and sour Thai soup known for its bold flavors, typically made with shrimp, mushrooms, lemongrass, kaffir lime leaves, galangal, and chili.
Ingredients
Units
Scale
- 4 cups chicken broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3 kaffir lime leaves, torn into pieces
- 3 slices fresh galangal
- 2 Thai chilies, smashed
- 200g (7 oz) shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Fresh cilantro for garnish
Instructions
- In a pot, bring the chicken broth to a boil.
- Add lemongrass, kaffir lime leaves, galangal, and chilies to the broth. Simmer for 5-10 minutes to infuse the flavors.
- Add the mushrooms and cook for 3-4 minutes.
- Add the shrimp and cook until they turn pink and are fully cooked, about 2-3 minutes.
- Stir in the fish sauce, lime juice, and sugar. Adjust seasoning to taste.
- Remove from heat and discard the lemongrass, lime leaves, and galangal if desired.
- Garnish with fresh cilantro and serve hot.
Notes
- For a creamier version, add a splash of evaporated milk or coconut milk.
- Adjust chili quantity for desired spice level.
- You can substitute shrimp with chicken or tofu for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 120mg