Spicy Thai Shrimp Soup with Lemongrass and Chili

A hot and sour Thai shrimp soup with lemongrass, ginger and lime, ready in about 35 minutes. It works as a light main course or as a starter, even on cool days.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 500 g raw shrimp, peeled
• 1.5 l water
• 1 tbsp cooking oil
• 2 pc lemongrass stalks
• 30 g ginger
• 3 pc garlic cloves
• 3 pc red chilies
• 4 pc kaffir lime leaves
• 250 g button mushrooms
• 3 pc tomatoes
• 3 pc spring onions
• 3 tbsp fish sauce
• 4 tbsp lime juice
• 1 tsp sugar
• 1 bunch cilantro

Method

1. Rinse the shrimp under cold water, pat dry and chill.
2. Trim the lemongrass, cut the lower half into coarse pieces and lightly bruise them with the back of a knife. Slice the ginger thinly, crush the garlic and slit the chilies.
3. Heat the oil in a large pot and fry the lemongrass, ginger, garlic and chilies for about 1 minute.
4. Add the water, put in the kaffir lime leaves and bring everything to a boil. Then simmer over medium heat for 5 minutes.
5. Halve the mushrooms, cut the tomatoes into wedges and add both to the broth. Simmer for another 5 minutes.
6. Add the shrimp and cook for 2 to 3 minutes, until they are pink and cooked through.
7. Remove the pot from the heat. Season with fish sauce, sugar and lime juice until the soup is pleasantly spicy, salty and sour.
8. Slice the spring onions into fine rings and roughly chop the cilantro. Sprinkle both over the soup and serve immediately.