A vibrant, aromatic Thai soup featuring lemongrass, lime, and chiles with perfectly balanced sour, spicy, and savory flavors.
# Components:
→ 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 ginger
05 - 2 Thai bird's 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 tablespoons fish sauce or soy sauce for vegetarian
12 - 2 tablespoons fresh lime juice
13 - 1 teaspoon sugar
14 - 1 teaspoon chili paste, optional
15 - Fresh cilantro leaves for garnish
16 - 2 green onions, sliced
17 - Lime wedges for serving
# Directions:
01 - In a medium pot, bring stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, chiles, garlic, and onion. Simmer for 10 minutes to allow flavors to infuse thoroughly.
02 - Add mushrooms and tomatoes to the pot. Cook for 5 minutes until mushrooms become tender.
03 - Add shrimp or tofu and simmer just until shrimp turn pink and cook through, approximately 2 to 3 minutes.
04 - Stir in fish sauce, lime juice, sugar, and chili paste if using. Taste and adjust seasoning for salt, sourness, and heat intensity as desired.
05 - Remove from heat. Ladle soup into bowls and garnish with cilantro and green onions. Serve with lime wedges on the side.
