• 4servings
  • 282calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Potassium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds medium shrimp

  2. 9 1/2 cups water, divided

  3. 1/2 cup chopped peeled fresh galangal (about 2 ounces)

  4. 1/2 cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks)

  5. 6 fresh or frozen kaffir lime leaves

  6. 1/2 cup canned straw mushrooms, quartered

  7. 2 tablespoons roasted red chili paste (such as Thai Kitchen)

  8. 1 tablespoon fish sauce

  9. 2 Thai chiles

  10. 1/2 cup chopped green onions

  11. 1/2 cup chopped fresh cilantro

  12. 1 tablespoon fresh lime juice

  13. 6 tablespoons chopped dry-roasted unsalted peanuts

  14. 4 lime wedges

Instructions Jump to Ingredients ↑

  1. Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.


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