Ingredients
– 4 cups water or chicken broth
– 12-15 large shrimp (peeled and deveined)
– 3-4 stalks of lemongrass (cut into 2-inch pieces and lightly bruised)
– 5-6 kaffir lime leaves (torn into pieces)
– 1-2 Thai bird’s eye chilies (crushed; adjust for spice level)
– 1 small piece of galangal (sliced thinly, about 5-6 slices)
– 1 medium tomato (quartered)
– 5-6 mushrooms (button or straw mushrooms, halved)
– 1 small white or red onion (sliced into wedges)
– 2-3 tablespoons fish sauce (adjust to taste)
– 1-2 tablespoons Thai roasted chili paste (Nam Prik Pao)
– 2-3 tablespoons of lime juice (adjust to taste)
– Fresh cilantro leaves (for garnish)
Instructions
1. Prepare the broth: Bring the water or chicken broth to a boil in a medium-sized pot.
2. Add aromatics: Add the lemongrass, galangal, kaffir lime leaves, and chilies to the boiling broth. Let it simmer for about 5 minutes, allowing the flavors to infuse.
3. Add vegetables and shrimp:
– Add the mushrooms, tomato, and onion. Simmer for another 3-4 minutes until the vegetables are tender.
– Add the shrimp and cook until they turn pink and opaque (around 2-3 minutes).
4. Season the soup: Stir in the fish sauce and roasted chili paste. Adjust the flavor by adding more fish sauce if you prefer it saltier or more chili paste for extra heat.
5. Finish with lime juice: Turn off the heat and add the lime juice. This keeps the soup’s bright, tangy flavor fresh.
6. Garnish and serve: Ladle the soup into bowls and top with fresh cilantro leaves for a burst of color and aroma.
7. Serve hot with steamed jasmine rice if desired.
Tips:
– For a creamy version: Add a splash of coconut milk or evaporated milk after the shrimp is cooked.
– For extra heat: Serve with extra chili paste on the side.
*This recipe is created with the assistance of AI.
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