4cupsChicken or vegetable brothUse low-sodium for better control of saltiness.
1canCoconut milk13.5 ounces.
2stalksLemongrassBruised to release oils.
1inchGingerPeeled and sliced thinly.
3-4Kaffir lime leavesTorn to release oils.
1-2Thai bird chiliesAdjust based on spice tolerance.
1tablespoonFish sauceEssential for authentic flavor.
1tablespoonLime juiceFreshly squeezed.
1cupMushroomsSliced thinly.
1cupCherry tomatoesHalved.
to tasteSalt and pepper
Fresh cilantroChopped, for garnish.
Optional garnishesSliced green onions, lime wedges, or additional chilies.
Instructions
Prepare the ingredients: Peel and devein the shrimp, slice the ginger, bruise the lemongrass, tear the kaffir lime leaves, slice the mushrooms, and halve the cherry tomatoes.
Heat the broth: In a large pot, pour in the chicken or vegetable broth and bring it to a gentle simmer over medium heat.
Add aromatics: Once the broth is simmering, add the sliced ginger, bruised lemongrass, and torn kaffir lime leaves. Let steep for about 5 minutes.
Incorporate the coconut milk: Add the can of coconut milk to the pot and stir well to combine.
Add the mushrooms and chilies: Toss in the sliced mushrooms and Thai bird chilies. Cook for about 3-4 minutes until the mushrooms soften.
Introduce the shrimp: Carefully add the shrimp and cook for another 3-5 minutes until they turn pink and opaque.
Season the soup: Stir in the fish sauce and lime juice. Adjust seasoning with salt and pepper.
Finish with tomatoes and cilantro: Add the halved cherry tomatoes and chopped cilantro. Let warm through for a minute.
Serve hot: Ladle the soup into bowls and garnish with additional cilantro, sliced green onions, and lime wedges if desired.
Notes
Feel free to customize the soup with additional vegetables or proteins as desired.