Description
A fragrant Thai soup filled with shrimp, mushrooms, and a vibrant blend of herbs and spices.
Ingredients
Scale
- 4 cups chicken or vegetable stock
- 2 stalks lemongrass, trimmed and smashed
- 4 kaffir lime leaves, torn
- 3 slices galangal or ginger
- 2 Thai bird’s eye chiles, sliced
- 7 oz mushrooms, sliced
- 2 medium tomatoes, cut into wedges
- 1 small onion, sliced
- 3 cloves garlic, smashed
- 10 oz shrimp, peeled and deveined or tofu
- 3 tablespoons fish sauce or soy sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar
- 1 teaspoon chili paste nam prik pao (optional)
- Fresh cilantro leaves for garnish
- 2 green onions, sliced
- Lime wedges to serve
Instructions
- In a medium pot, bring the stock to a gentle boil over medium heat. Add the smashed lemongrass, torn kaffir lime leaves, galangal, sliced chiles, smashed garlic cloves, and sliced onion. Let it simmer for about 10 minutes.
- Add the sliced mushrooms and tomato wedges to the broth and cook for an additional 5 minutes.
- Add shrimp or tofu and let them simmer until shrimp turns pink (about 2-3 minutes for tofu).
- Stir in fish sauce, lime juice, sugar, and optional chili paste. Adjust seasoning to taste.
- Remove from heat, ladle into warm bowls, and garnish with cilantro and green onions. Serve with lime wedges.
Notes
For a richer texture, consider adding coconut milk. Make the broth ahead of time for a quicker meal.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 100mg