Hot and Sour Shrimp Soup

Ingredients

Ingredients

• 5 cups chicken stock
• 4 lemongrass stalks
• 4 dried kaffir lime leaves
• 2 oz galangal
• 4 thai chiles
• 2 limes
• 4 scallions
• 1 1/2 tablespoons nam prik pao (thai roasted chili paste)
• 1 1/2 cups canned straw mushrooms, whole
• 3/4 lb shrimp, peeled and deveined with tails on
• 3 tablespoons nam pla (thai fish sauce)

Instructions

1. Bring the chicken stock to a boil in a large pot.
2. Add the bruised lemongrass, kaffir lime leaves, and galangal to the stock, then reduce the heat to a simmer.
3. Simmer for 5 minutes to infuse the flavors.
4. Meanwhile, place the minced Thai chiles in a large serving bowl and add the lime juice and sliced scallions.
5. Strain the stock through a fine-mesh sieve into a clean pot, discarding the solids.
6. Return the strained stock to the heat and add the Nam Prik Pao and straw mushrooms.
7. Bring to a simmer and cook for 1 minute.
8. Stir in the Nam Pla and shrimp, and cook until the shrimp are just pink and opaque, about 2-3 minutes.
9. Remove from heat and pour the hot soup directly into the bowl over the chile-lime juice mixture.
10. Adjust seasoning with additional lime juice, fish sauce, or chile to taste, and serve immediately.

Notes

Nam Prik Pao is a Thai roasted chili paste; if unavailable, substitute with a mix of chili flakes and a touch of sugar. For a spicier version, add more fresh Thai chiles. This soup is best enjoyed fresh but can be stored in the fridge for up to 1 day; reheat gently to avoid overcooking the shrimp.