A vibrant and fragrant Thai soup where shrimp remain juicy in a clear, piping hot, citrusy, and savory broth. Lemongrass, galangal, and makrut lime leaves create a bright aromatic base, kicked up by Thai chili paste.
Ingredients
- 500 g peeled raw shrimp
- 250 g button mushrooms or oyster mushrooms
- 3 pieces fresh lemongrass
- 30 g fresh galangal or fresh ginger
- 6 leaves makrut lime leaves
- 1.2 l water
- 3 tbsp fish sauce
- 3 pieces limes
- 1 tbsp Thai chili paste (nam prik pao)
- 2 pieces fresh bird's eye chilies
- 1 tsp palm sugar or light brown sugar
- 0.5 bunches fresh cilantro
Method
- Crush the lemongrass with the flat of a knife, slice the galangal, and tear the makrut lime leaves to release their oils; the aroma should be bright and citrusy before cooking.
- Bring the water to a simmer, add the lemongrass, galangal, and makrut lime leaves, then let steep over low heat until the broth smells intensely of citrus and spices.
- Add the sliced mushrooms and cook until tender but still plump, keeping the broth clear.
- Whisk the Thai chili paste into a ladleful of hot broth, then pour it back into the pot with the sugar; the broth should take on an orange tint and a slight sheen.
- Add the shrimp and cook just until they turn pink, opaque, and firm to the touch; turn off the heat as soon as they are no longer translucent.
- Season off the heat with the fish sauce, crushed chilies, and lime juice, tasting to achieve a balanced salty, sour, and fiery flavor.
- Remove the most fibrous pieces of lemongrass, galangal, and makrut lime leaf if desired, then let rest briefly so the broth settles without further cooking the shrimp.
- Serve very hot, garnished with fresh cilantro, in deep bowls while the citrus and chili aroma is still vibrant.
Nutrition
Per serving
- Energy
- 198.2 kcal
- Protein
- 33.19 g
- Carbohydrate
- 17.09 g
- Fat
- 1.22 g
- Fibre
- 4.32 g
- Calcium
- 145.68 mg
- Iron
- 5.03 mg
- Magnesium
- 82.69 mg
