Description
A flavorful and aromatic Thai soup known for its spicy and sour taste, featuring shrimp and a variety of herbs.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3–4 kaffir lime leaves, torn into pieces
- 3–4 slices galangal (or ginger if unavailable)
- 1–2 Thai bird’s eye chilies, smashed (adjust to taste)
- 8 ounces shrimp, peeled and deveined
- 1 cup mushrooms, sliced (shiitake or button)
- 1 medium tomato, cut into wedges
- 1 small onion, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.
- Add the lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies to the pot. Let it simmer for about 5-10 minutes to infuse the flavors.
- Add the sliced onion and mushrooms to the pot and cook for another 3-5 minutes until the mushrooms are tender.
- Stir in the shrimp and tomato wedges, cooking until the shrimp turn pink and opaque, about 2-3 minutes.
- Season the soup with fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed.
- Remove from heat and discard the lemongrass, galangal, and lime leaves if desired.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a vegetarian version, substitute shrimp with tofu and use vegetable broth.
- Add other vegetables like bok choy or bell peppers for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 1g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg