Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup shrimp -- peeled and deveined

  3. 3 1/2 cups water

  4. 4 kaffir lime leaves

  5. 2 stalks lemongrass cut into 1" pieces and -- smashed

  6. 1/2 cup straw mushrooms -- (canned or fresh)

  7. 2 tablespoons lime juice

  8. 3 tablespoons fish sauce -- (nam pla)

  9. 1 teaspoon Thai red curry paste

  10. 2 teaspoons sliced red and green chiles -- (or to taste)

  11. 1 tablespoon chopped cilantro leaves

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, bring water to a boil over high heat. Stir in the curry paste, lime leaves and lemongrass. 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 chiles and cilantro leaves before serving. Serve hot with cooked rice. Makes 2 servings.

  2. NOTE: Boneless chicken pieces may be used instead of shrimps. Omit the chiles if desired. Additional fish sauce may also be added to the soup at the table.


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