Ingredients
The Broth & Aromatics:
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4 cups chicken or shrimp broth (or water)
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1 stalk lemongrass, lower third only, smashed and cut into 2-inch pieces
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3-4 slices fresh galangal (or substitute ginger, though the flavor will vary slightly)
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4-5 makrut lime leaves (kaffir lime leaves), torn in half to release oils
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2-4 fresh Thai bird’s eye chilies, smashed (adjust to your spice preference)
The Soup Base:
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½ lb (about 250g) large shrimp, peeled and deveined (leave tails on if desired)
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1 cup mushrooms (straw, button, or shimeji), halved
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2-3 tbsp Thai fish sauce (nam pla)
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3-4 tbsp fresh lime juice
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1-2 tbsp Thai roasted chili paste (Nam Prik Pao)
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1 tsp sugar (optional, to balance the sourness)
Garnish:
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¼ cup fresh cilantro leaves, chopped
Instructions
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Prepare the Broth: In a medium pot, bring the broth to a gentle boil over medium heat.
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Infuse the Aromatics: Add the lemongrass, galangal, makrut lime leaves, and smashed chilies to the boiling broth. Let it simmer for about 5 minutes until the broth is fragrant. (Note: These aromatics are typically left in the soup for flavor but are not meant to be eaten.)
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Add the Mushrooms: Stir in the mushrooms and cook for another 2 to 3 minutes until they begin to soften.
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Cook the Shrimp: Add the peeled shrimp to the pot. Cook for about 2 minutes, or until they just turn pink and opaque. Do not overcook them.
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Season the Soup: Stir in the roasted chili paste (Nam Prik Pao) and fish sauce. Turn off the heat completely.
Add the Lime Juice: Stir in the fresh lime juice. (Adding lime juice while the soup is boiling can make it taste bitter, so always add it off the heat.) Taste the soup and adjust the seasoning—it should be equally sour, salty, and spicy. Add the sugar if it needs a little balance.
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Serve: Ladle the hot soup into bowls and garnish generously with fresh cilantro.
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