Buy all ingredients right below the recipe
Ingredients
- 1.2 l chicken broth
- 10 tiger shrimp (peeled, with tail segment)
- 3 stalks lemongrass (fresh, bruised and cut into pieces)
- 6 kaffir lime leaves (fresh or dried, torn)
- 4 slices galangal (fresh)
- 2 tbsp fish sauce (or to taste)
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp Thai chili paste (Nam Prik Pao)
- 200 g enoki mushrooms (or button mushrooms)
- 100 g cherry tomatoes (halved)
- Fresh cilantro (for garnish)
Preparation
- 1Bring the chicken broth to a boil in a large pot. Add lemongrass, galangal, and kaffir lime leaves and simmer over medium heat for about 5–7 minutes to allow the flavors to develop.
- 2Add the mushrooms and halved cherry tomatoes and cook for another 3–4 minutes.
- 3Stir in the chili paste and fish sauce. Finally, add the shrimp and cook for only 2–3 minutes until they are pink and firm.
- 4Remove the pot from the heat and stir in the fresh lime juice. Taste the soup and adjust the balance between salty, sour, and spicy as needed.
- 5Serve the soup in bowls and garnish with fresh cilantro. Serve with steamed jasmine rice, if desired.
Tip
If using shrimp with heads, you can boil the heads in the broth first to achieve an even more intense umami flavor. Remove the heads before serving.
