This soup is probably the most well-known Thai dish of all. Although it is usually made with shrimps, it works equally well with fish. To achieve the famous distinctive aroma and flavors, use only the freshest good-quality ingredients.
Ingredients: (Serves 4)
- 350 g/12 oz raw shrimp (prawns)
- 1 tablespoon oil
- 3 lemongrass stalks, white part only, bruised
- 3 thin slices of galangal
- 2 liters/70 fl oz/8 cups chicken stock or water
- 5-7 bird’s eye chillies, stems removed, bruised
- 5 kaffir lime (makrut) leaves, torn
- 2 tablespoons fish sauce
- 70 g/2 oz straw mushrooms, or quartered button mushrooms
- 2 scallions (spring onions), sliced
- 3 tablespoons lime juice
- A few cilantro (coriander) leaves, for garnish
Method:
Peel and devein the shrimps, leaving the tails intact and reserving the heads and shells.
Heat the oil in a large stockpot or wok and add the shrimp heads and shells. Cook for 5 minutes or until the shells turn bright orange.
Add one stalk of lemongrass to the pan with the galangal and stock or water. Bring to the boil, then reduce the heat and simmer for 20 minutes. Strain the stock and return to the pan. Discard the shells and flavorings.
Finely slice the remaining lemongrass and add it to the liquid with the chillies, lime leaves, fish sauce, mushrooms and scallions. Cook gently for 2 minutes.
Add the shrimps and cook for 3 minutes or until the shrimps are firm and pink. Take off the heat and add the lime juice. Taste, then adjust the seasoning with extra lime juice or fish sauce if necessary.
Garnish with cilantro leaves.