By Devi Poojari
July 16, 2024
A fiery and healthy soup fortified with ginger and herbs, this shrimp version is a classic Thai delight to enjoy on rainy evenings. Pair with a salad or some fried rice to make it a complete meal that is perfect for two.
4 cups chicken broth 1 stalk lemongrass, crushed 4-5 kaffir lime leaves 3-4 slices ginger 3-4 Thai bird’s eye chilies, minced 200g shrimp, cleaned 1 cup mushrooms, sliced 2-3 tablespoons fish sauce Juice of 1 lemon 1 teaspoon sugar 1 handful chopped cilantro 1 tablespoon chilli paste 2 spring onions, chopped
Pour the chicken broth into a saucepan and add the lime leaves, lemongrass, ginger, chilli paste and mushrooms.
Simmer until the liquid begins to bubble and add in the minced chillies, fish sauce, lemon juice and sugar.
Stir in the shrimp and bring to a boil for a minute before turning off the heat; sprinkle coriander and green onions before serving hot.