A vibrant Thai soup with lemongrass, lime, and chiles. Perfectly balanced sour, spicy, and savory flavors ready in 35 minutes.
# What You'll Need:
→ Broth Base
01 - 4 cups chicken or vegetable stock
02 - 2 stalks lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn
04 - 3 slices galangal or fresh ginger
05 - 2 Thai birds eye chiles, sliced
→ Vegetables & Aromatics
06 - 7 oz mushrooms, sliced
07 - 2 medium tomatoes, cut into wedges
08 - 1 small onion, sliced
09 - 3 cloves garlic, smashed
→ Protein
10 - 10 oz shrimp, peeled and deveined or tofu for vegetarian option
→ Seasonings & Finish
11 - 3 tbsp fish sauce or soy sauce for vegetarian
12 - 2 tbsp fresh lime juice
13 - 1 tsp sugar
14 - 1 tsp chili paste, optional
15 - Fresh cilantro leaves for garnish
16 - 2 green onions, sliced
17 - Lime wedges for serving
# Steps to Follow:
01 - Bring stock to a gentle boil in a medium pot. Add lemongrass, kaffir lime leaves, galangal, chiles, garlic, and onion. Simmer for 10 minutes to allow flavors to fully infuse the broth.
02 - Add mushrooms and tomatoes to the infused broth. Cook for 5 minutes until mushrooms are tender and tomatoes have released their juices.
03 - Add shrimp or tofu to the simmering soup. Cook just until shrimp turn pink and opaque, approximately 2 to 3 minutes. Avoid overcooking to maintain texture.
04 - Stir in fish sauce, lime juice, sugar, and chili paste if using. Taste and adjust seasoning to achieve the desired balance of salty, sour, and spicy elements.
05 - Remove from heat and ladle soup into serving bowls. Garnish generously with fresh cilantro and sliced green onions. Serve immediately with lime wedges on the side.
