Description
A vibrant Thai hot and sour soup bursting with fragrant lemongrass, galangal, kaffir lime leaves, and succulent shrimp. This aromatic soup perfectly balances spicy, sour, and savory flavors.
Ingredients
Scale
- 8 cups chicken broth
- 4 stalks lemongrass, bruised and cut into 4-inch pieces
- 6 kaffir lime leaves
- 2-inch piece galangal, sliced
- 8 Thai bird’s eye chilies, bruised
- 1 pound large shrimp, peeled and deveined
- 8 ounces mushrooms, halved
- 3 tablespoons fish sauce
- 4 tablespoons lime juice
- 2 tablespoons chili paste (nam prik pao)
- Fresh cilantro for garnish
Instructions
- Bring broth to a boil. Add lemongrass, lime leaves, galangal, and chilies. Simmer 10 minutes.
- Add mushrooms, cook 5 minutes. Add shrimp and cook until pink, about 3-4 minutes.
- Season with fish sauce, lime juice, and chili paste. Taste and adjust seasonings.
- Garnish with cilantro and serve hot.
Notes
- For a milder version, reduce the number of chilies
- Can substitute chicken for shrimp
- Store leftovers up to 2 days in refrigerator
- Galangal is preferred over ginger for authentic flavor
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 245
- Sugar: 3g
- Sodium: 1250mg
- Fat: 11g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g