A bold and tangy Thai classic, this soup balances spicy, sour, and savory flavors in a fragrant broth filled with tender shrimp, fresh vegetables, and aromatic herbs.
Ingredients
For the Broth:
4 cups of chicken or vegetable broth
1 stalk of lemongrass, cut into 3-inch pieces and gently smashed
3-4 kaffir lime leaves, torn to release their aroma
1-inch piece of galangal, thinly sliced (substitute ginger if unavailable)
3-4 Thai bird’s eye chilies, smashed (adjust for spice preference)
For the Soup:
200g (7 oz) shrimp, peeled and deveined (or substitute with chicken or tofu)
1 cup of mushrooms, sliced (shiitake, oyster, or button)
2 medium tomatoes, quartered
3 tablespoons of fish sauce (use soy sauce for a vegetarian version)
1 tablespoon of sugar
3-4 tablespoons of freshly squeezed lime juice
1-2 tablespoons of chili paste (optional for extra heat)
For Garnish:
Fresh cilantro, roughly chopped
Optional: Thai chili oil, for drizzling
Instructions
Prepare the Broth
In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.
Infuse the Aromatics
Add the lemongrass, kaffir lime leaves, galangal, and smashed bird’s eye chilies. Boil for 5-7 minutes to infuse the broth with vibrant, fragrant flavors.
Add the Vegetables
Stir in the sliced mushrooms and quartered tomatoes. Cook for 2-3 minutes, allowing the vegetables to soften slightly.
Cook the Protein
Add the shrimp, chicken, or tofu to the pot. Simmer for 2-3 minutes, or until the shrimp turns pink and opaque, or the chicken/tofu is fully cooked.
Season the Soup
Stir in the fish sauce, sugar, and optional chili paste. Taste and adjust the seasoning by adding more fish sauce for saltiness or sugar for balance.
Add Lime Juice
Remove the soup from heat and stir in the freshly squeezed lime juice for a tangy finish.
Serve
Ladle the soup into bowls. Garnish with fresh cilantro and drizzle with Thai chili oil for an extra spicy touch if desired.
