This iconic Thai soup is a vibrant explosion of flavors featuring aromatic lemongrass, galangal, and lime juice balanced with creamy coconut milk and succulent shrimp. The perfect harmony of spicy, sour, salty, and sweet creates an addictive broth that transports you straight to the streets of Bangkok with every spoonful.
⏱️45 min
📊Medium
👥4 servings
🍽️Soup
seafoodspicylightquick
Ingredients
500 glarge shrimp
3 pieceslemongrass stalks
4 slicesgalangal root
4 piecesThai red chilies
60 mllime juice
30 mlfish sauce
200 mlcoconut milk
1000 mlchicken or vegetable stock
200 goyster mushrooms
30 gfresh cilantro
6 leaveskaffir lime leaves
2 piecesshallots
Instructions
1PREPARE THE AROMATICS: Trim the lemongrass stalks by removing the tough outer layers and upper green portions, keeping only the tender white and pale green parts. Lightly bruise the lemongrass by pressing it with the flat of your knife to release the aromatic oils—this crucial step ensures maximum flavor infusion into the broth. Peel and thinly slice the shallots and cut the galangal into thin slices, keeping the skin intact as it contains essential oils.
2BRING THE STOCK TO A BOIL: Pour the chicken or vegetable stock into a large pot and bring it to a rolling boil over high heat, which should take approximately 5-7 minutes. Once boiling, add the bruised lemongrass stalks, galangal slices, and kaffir lime leaves, stirring gently to distribute them evenly. The broth will immediately begin releasing fragrant aromatics and should smell intensely herbaceous and slightly lemony.
3INFUSE THE BROTH: Reduce the heat to medium and let the mixture simmer gently for 8-10 minutes to allow the aromatics to fully infuse into the stock. Do not let it boil aggressively as this can make the broth cloudy. The broth should become increasingly fragrant and take on a subtle golden color from the galangal and lemongrass oils.
4ADD THE PROTEINS AND VEGETABLES: Prepare the shrimp by peeling and deveining them, leaving the tails intact for presentation. Clean the oyster mushrooms by gently wiping them with a damp cloth, then tear them into bite-sized pieces. Add the shrimp and mushrooms directly into the simmering broth and cook for 4-5 minutes until the shrimp turn pink and opaque throughout and have lost all translucency, which indicates they are cooked through.
5SEASON WITH THE TRINITY OF FLAVORS: Pour in the fish sauce (30 ml) and stir well, allowing the soup to simmer for 1-2 minutes so the fishy smell mellows and integrates into the broth. Slowly add the lime juice while tasting continuously, as lime juice can vary in acidity—start with 45 ml and add more gradually until you achieve a bright, tangy balance. Finally, stir in the coconut milk, which should be added slowly while stirring to prevent curdling; the soup should become creamy and ivory-colored.
6FINAL ADJUSTMENTS AND GARNISH: Taste the soup and adjust the seasoning by adding more fish sauce for saltiness, lime juice for brightness, or fresh Thai chilies for heat. Slice the red chilies and add them to the pot for final heat and visual appeal, or serve them on the side for guests to control spice levels. Ladle the soup into bowls and top generously with fresh cilantro leaves and additional thin lime slices, serving immediately while the broth is piping hot at approximately 75-80°C for the best flavor experience.