Ingredients Jump to Instructions ↓

  1. 3 cups water or light chicken stock

  2. 8 oz. shrimps, shelled and divided

  3. 2 garlic cloves, minced

  4. 5 kaffir lime leaves (bai-ma-krut)

  5. 3 slices fresh or dried galangal (Kha)

  6. 1/4 cup fish sauce (nam pla)

  7. 2 stalks lemon grass (lower 1/3 portion only, cut into 1 inch lengths)

  8. 5 Hot green Thai chili peppers

  9. 1/2 cup sliced straw mushrooms

  10. 1/4 cup lime juice

  11. 1 tsp roasted chili paste

  12. 1 tbsp chopped cilantro/coriander leaves

Instructions Jump to Ingredients ↑

  1. Bring the stock to a boil over medium heat.

  2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots, then the mushrooms and chili peppers, if using. Simmer for 2 minutes.

  3. Add the shrimp and reheat to boiling Cook until the shrimps are pink, opaque, and firm but no longer than 1 minutes.

  4. When the shrimps are cooked, place the lime juice and chili paste in a serving bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves.


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