This soup is my go to when I'm feeling under the weather. It's a nice balance of sour and spicy that just warms my soul and clear my sinuses. You can eat this soup with rice or rice noodles or just as is, it's up to you. Get ready for your house to smell DELICIOUS. The soup taste even better the next day after all the flavors get to marinate!
Ingredients:
1 1/2 lbs medium-sized whole raw Shrimp (with heads intact)
1/2 cup Veg Oil
6 cups Water
5 stalks fresh Lemongrass
15 Kaffir Lime Leaves, fresh or frozen
1/2 Onion, peeled and cut into wedges
4-6 Thai Chilies based on your spice level
1 inch piece Galangal root (optional)
3 tps Fish Sauce
1 cup Straw or Button Mushrooms, sliced
1 Lime, juiced
Cilantro for garnish
Instructions:
Pull the heads off the shrimp and place them in a wok or large skillet. Peel and clean the shrimp and set aside. You can add the shrimp shells to the wok too, but the heads are the important part.
Add the oil to the skillet and set over medium heat. Add a pinch of salt. Sauté the shrimp heads and shells to release their flavor into the oil, cooking until they are red and crispy. Then turn off the heat.
Remove the tough outer layers of the lemongrass stalks and cut into 1 ½ inch segments. Cut the galangal into 3 or 4 pieces.
Using the side of a knife, smash the lemongrass, kaffir lime leaves, onion, chilies, and galangal. Place them in a medium pot and add water and bring to a boil. Reduce the heat and simmer for 5-10 minutes, until the broth smells yummy.
Increase the heat to high. Stir in the mushrooms and boil for 1 minute. Stir in the shrimp and fish sauce, cooking until the shrimp are just cooked through, about 45 seconds.
Turn off the heat and stir in the lime juice. Then stir in the shrimp oil. (Discard the heads and shells, they don't belong in the soup!)
Garnish with Cilantro and serve as-is, rice or noodles!
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