A flavorful Thai soup with a tangy and spicy broth, featuring shrimp, mushrooms, and aromatic herbs like lemongrass and kaffir lime leaves. Perfect as an appetizer or a light main dish.
Ingredients
For the Soup:
- 4 cups chicken or shrimp stock
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 3-4 kaffir lime leaves, torn
- 1-inch piece of galangal, sliced (or ginger as a substitute)
- 1-2 red chilies, sliced (adjust to taste)
- 8-10 large shrimp, peeled and deveined
- 1 cup mushrooms, sliced (e.g., straw mushrooms or button mushrooms)
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tsp sugar
For Garnish:
- Fresh cilantro leaves
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Serves:
4 people
Instructions
- Prepare the Broth:
- In a medium pot, bring the chicken or shrimp stock to a boil. Add lemongrass, kaffir lime leaves, galangal, and chilies. Reduce the heat and simmer for 5 minutes to infuse the flavors.
- Add Mushrooms and Shrimp:
- Add the sliced mushrooms to the pot and simmer for 3-4 minutes. Then, add the shrimp and cook until they turn pink and opaque (about 2-3 minutes).
- Season the Soup:
- Stir in fish sauce, lime juice, and sugar. Taste and adjust the seasoning as needed, balancing the sour, salty, and sweet flavors.
- Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Nutritional Information (Per Serving):
- Calories: 120 kcal
- Protein: 12g
- Carbohydrates: 5g
- Fat: 4g
- Sodium: 700mg
Notes
- For a creamier version, add 1/2 cup coconut milk or evaporated milk to the broth.
- Substitute shrimp with chicken or tofu for variation.
- Store leftovers in the refrigerator for up to 2 days; reheat gently before serving.
Let me know if you’d like more recipes or tips! 😊