Description
This Thai Shrimp Soup is a vibrant, aromatic dish that combines tender shrimp with a flavorful broth infused with lemongrass, galangal, kaffir lime leaves, and a touch of chili. Perfectly balancing spicy, sour, and savory flavors, this soup is a comforting and healthy choice for any meal.
Ingredients
Soup Base
- 4 cups chicken broth or vegetable broth
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 3 slices galangal
- 3 kaffir lime leaves, torn
- 2–3 Thai bird’s eye chilies, crushed
- 3 cloves garlic, smashed
- 1 small shallot, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
Shrimp and Vegetables
- 12–15 medium shrimp, peeled and deveined
- 1 cup mushrooms, sliced (preferably straw or button mushrooms)
- 1 small tomato, cut into wedges
- 2 green onions, chopped
Garnishes
- Fresh cilantro leaves
- Additional sliced lime for serving
- Fresh chili slices (optional)
Instructions
- Prepare the broth: In a medium pot, pour in chicken broth and add lemongrass, galangal, kaffir lime leaves, garlic, shallot, and crushed chilies. Bring to a gentle boil, then reduce to simmer for 10-15 minutes to allow the flavors to infuse.
- Strain the aromatics: Using a fine mesh strainer, remove the lemongrass, galangal, kaffir lime leaves, garlic, shallot, and chilies from the broth, returning the clear broth back to the pot.
- Add vegetables and seasoning: Bring the broth back to a simmer. Add mushrooms and tomato wedges, cooking for about 3-4 minutes until tender. Stir in fish sauce, lime juice, and sugar. Adjust seasoning to balance salty, sour, and sweet flavors.
- Cook the shrimp: Add the shrimp to the simmering broth and cook for 2-3 minutes or until they turn pink and opaque. Avoid overcooking to keep shrimp tender.
- Finish and serve: Remove the pot from heat. Stir in chopped green onions. Ladle the soup into bowls and garnish with fresh cilantro leaves and additional sliced lime and fresh chilies if desired. Serve hot.
Notes
- You can substitute chicken broth with vegetable broth to make the soup pescatarian-friendly.
- Adjust the number of bird’s eye chilies according to your preferred spice level.
- For an extra creamy texture, add a splash of coconut milk just after cooking the shrimp.
- Use fresh lime juice for the best authentic flavor rather than bottled lime juice.
- This soup pairs beautifully with steamed jasmine rice or rice noodles.
