Thai shrimp soup
700 g shrimps (cleaned and peeled)
300 g straw mushrooms*
1.2 l shrimp or chicken broth
400 ml coconut milk
2 tablespoons fish sauce
4 kaffir lime leaves**
1 sprig lemongrass
2 pieces galangal
2 garlic cloves
2-3 sprigs green onion
10-12 cherry tomatoes (optional)
1-2 tablespoons chili Thai paste (nam prik pao)
1 tablespoon coconut sugar
the juice of 1 lime
1-2 red chili peppers
2-3 sprigs coriander
* It is most often found conserved. This is what it looks like:
** If you don’t have leaves you can swap them with the zest of 1 lime.
Put the broth and coconut milk into a saucepan. Add the garlic cloves, galangal pieces, lime leaves, finely cut lemongrass and the fish sauce. Season with salt and black pepper and boil for about 20 minutes. Remove from the heat and leave it to rest for 10 minutes.
Sieve the broth removing any lime leaves, galangal, garlic and lemongrass. They have already released their aromas. Return the sieved broth to the same saucepan and add the cleaned shrimps and mushrooms, finely cut green onion, coconut sugar and the chili paste. Boil for 5-6 minutes and add the cherry tomatoes and sliced chili peppers (to taste). Boil for another 3-4 minutes and remove from the heat. Season with the juice of a lime and salt if needed. Serve it sprinkled with small pieces of coriander.