Loading...Ingredients
Units Scale
- 4 cups chicken or vegetable broth
- 2 stalks lemongrass, cut into 1-inch pieces and smashed
- 4 kaffir lime leaves, torn into pieces (or substitute with 1 tsp of lime zest)
- 3 thin slices galangal (or substitute with ginger if unavailable)
- 2 red chilies, sliced (adjust to heat preference)
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup mushrooms, traditionally straw mushrooms, sliced
- 1 medium tomato, cut into wedges
- 1 small onion, quartered
- 2 tablespoons fish sauce
- 1–2 teaspoons sugar
- Juice of 2 limes
- Fresh cilantro leaves for garnish
- 1–2 Thai bird’s eye chilies, if more heat is desired
Instructions
- In a large pot, bring the chicken or vegetable broth to a boil.
- Add the lemongrass, kaffir lime leaves, galangal, and chilies to the pot. Simmer for 5-10 minutes to allow the flavors to infuse the broth.
- Add the shrimp and continue to simmer until the shrimp turn pink and are cooked through about 3-5 minutes.
- Stir in the mushrooms, tomato, and onion, and continue to cook for another 2-3 minutes until the vegetables are just tender.
- Remove from heat and season the soup with fish sauce and sugar (if using). Stir well.
- Just before serving, add the lime juice to the pot, adjusting the amount to get the desired level of sourness.
- Ladle the soup into bowls and garnish with fresh cilantro leaves.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Fat: 3 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 20 g