Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Shrimp - peeled, deveined

  2. 3 1/2 cups 829ml Water

  3. 4 Kaffir lime leaves

  4. 2 Lemon grass

  5. 1/2 cup 118ml Straw mushrooms - canned or fresh

  6. 2 tablespoons 30ml Lime juice

  7. 3 tablespoons 45ml Fish sauce - (nam pla)

  8. 1 teaspoon 5ml Thai red curry paste

  9. 2 teaspoons 10ml Sliced red & green chilies - or to taste

  10. 1 tablespoon 15ml Chopped cilantro leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut the lemon grass into 1: lengths and smash. In a medium saucepan, bring water to a boil over high heat. Stir in the curry paste, lime leaves and lemon grass. Bring to a boil again and add shrimps and mushrooms. Cook just until the shrimps are done but not overcooked. Stir in fish sauce and remove from heat. Spoon the soup into a serving bowl and add lime juice, stir to mix well. Sprinkle chilies and cilantro leaves before serving. Serve hot with cooked rice. Makes 2 servings. NOTE: Boneless chicken pieces may be used instead of shrimp. Omit the chilies if desired. Additional fish sauce may also be added to the soup at the table.


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