Ingredients:

  • 5 cups (1.2 liters) water
  • 3 shallots, finely chopped
  • 2 stalks of lemongrass, bruised and cut into 1-inch segments
  • 2 tablespoons (30 ml) fish sauce
  • 2 tablespoons (30 g) fresh minced ginger
  • 20 medium shrimp, shelled (but tails left on)
  • 1 can (about 14 oz / 400 g) straw mushrooms, drained
  • 3 teaspoons (5 g) sliced kaffir lime leaves or lime zest
  • 3 tablespoons (45 ml) lime juice
  • 3 Thai chili peppers or grove peppers, seeded and minced

Instructions:

  1. In a medium-sized soup pot, add the water, chopped shallots, bruised lemongrass, fish sauce, and minced ginger. Bring to a boil over medium heat, then reduce to a simmer for 3 minutes.
  2. Add the shrimp and drained straw mushrooms to the pot. Cook until the shrimp turns pink, about 3-4 minutes.
  3. Stir in the sliced kaffir lime leaves or lime zest, lime juice, and minced chilies. Cover the pot and remove from heat. Let it steep for 5-10 minutes for flavors to meld.
  4. Ladle the soup into bowls and serve hot.