SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP
You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.
Provided by Anya4405
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the dry end and a few top leaves of the lemongrass stem.
- Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
- Reserve.
- Bruise the chilies, cut them in half, scoop out and discard the seeds.
- Reserve the chilies.
- Bring the water to boil.
- Add lemongrass and ginger, and squeeze out half the lime into the water.
- Boil 2-3 minutes.
- Add fish sauce and chili-garlic paste.
- Cook for another minute.
- Add tomatoes and mushrooms.
- Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
- Squeeze the other half of the lime into the soup.
- Take off the heat.
- Add the chilies and let stand a few seconds, then add the shrimp.
- Garnish with cilantro and serve immediately.
- Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
- They do add flavour when left in the soup while you eat it.
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Lealem Yitayal
[email protected]This soup was too spicy for me. I had to add some extra coconut milk to tone it down.
Marlena Prociw
[email protected]This soup was a bit bland for my taste. I added some extra spices and it turned out much better.
Harper Street
[email protected]I'm not a big fan of lemongrass, but I still enjoyed this soup. The broth was very flavorful and the shrimp were cooked perfectly.
Bilal Ahmad
[email protected]This soup is a great way to use up leftover rice. It's also a great way to get your kids to eat their vegetables.
Glory Josiah
[email protected]I love the spicy kick of this soup. It's the perfect way to warm up on a cold day.
Jaden Schalck
[email protected]This soup is very easy to make. I was able to prepare it in under 30 minutes.
Muzammil Aslam
[email protected]I added some extra vegetables to this soup, such as carrots and celery. It made the soup even more hearty and nutritious.
Tamim Azimi
[email protected]I'm not a fan of shrimp, so I substituted chicken in this recipe. It turned out great! The soup was very flavorful and satisfying.
Akash Mondal
[email protected]This soup is a great way to get your daily dose of vegetables. It's also very low in calories and fat.
Lola Brown
[email protected]I made this soup for a party and it was a hit. Everyone loved the unique flavor.
Adnan Ahbab
[email protected]I followed the recipe exactly and the soup turned out great. I would definitely recommend this recipe to others.
John Miras
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the flavors are amazing.
Sardar Zohaib
[email protected]I would definitely make this soup again. It's a great way to use up leftover shrimp.
Fanele gcina
[email protected]This soup was easy to make and very delicious. I loved the combination of flavors and textures.
Kalam Azad9943
[email protected]This soup was a bit too spicy for my taste, but I still enjoyed it. The shrimp were very fresh and the broth was very flavorful.
Graham Swan
[email protected]I'm not a huge fan of lemongrass, but this soup was still really good. The shrimp were cooked perfectly and the broth was very flavorful.
bamon khata
[email protected]This soup was incredibly flavorful and aromatic. The lemongrass, ginger, and kaffir lime leaves really came through. I also loved the addition of the shrimp and mushrooms.