This soup is one of the most popular soups in both Thailand and abroad. The aroma and the taste of spiciness,
sourness and saltiness make one's mouth water, not to mention leave a wonderfully intense impression during and after eating. The shrimp are
surrounded by an excellent diverse set of flavorful ingredients which add visual interest to the dish as well as health benefits.
Preparation
- Either peel and devein prawns leaving shell on the tail or just leave the shell on prawns.
- Clean and cut mushrooms into wedge pieces.
- Clean kaffir lime leaves.
- Clean lemon grass. Cut the bottom and top off (about 2 inches). Then cut lemon grass into 2" pieces. Use the back
of the knife to pound the cut lemon grass, just to bruise it to release the flavor.
- Clean and slice galangal into thin slices, 1/8" pieces.
- Clean and pound coriander roots for 2-3 times.
- Clean and remove stem from Thai chilies. Cut each chili in half.
- Clean and chop coriander for garnishing.
Directions
- Bring water or broth to boil on high heat. Add kaffir lime leaves, lemon grass, galangal, coriander roots and roasted chili
paste into the pot. Boil for about 5 minutes or until it has an herbal fragrance.
- Add prawns and mushrooms into the pot. Stir and cook until prawns turn pink over medium-high heat.
Turn off heat.
- Add chilies, lime juice and fish sauce. Stir well. Add lime juice and fish sauce 1 tablespoon at a time to see if
you like the taste.
- Serve in a bowl. Sprinkle with chopped coriander.
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Before Cooking
- Serving size: 3-4 persons.
- Depending on your taste and the brand of roasted chili paste, start adding 1 tablespoon of fish sauce
and lime juice at a time and taste it. If you want it saltier and more sour, add more.
- Lessen or add chilies to your spiciness level.
- Using chicken broth will give more flavor to the soup.
Ingredients
1 3/4 cups Prawns or large shrimp
5-6 Mushrooms
8-10 Thai chilies
4-6 leaves Kaffir lime leaves
2 stalks Lemon grass
4-6 slices Galangal
2 roots Coriander roots
1 stalk Coriander
1-3 tablespoons Roasted chili paste
1-2 tablespoons Fish sauce
2-3 tablespoons Lime juice
3 cups Water or broth
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