Ingredients:

  • 4 cups (950ml) Chicken broth (or vegetable broth for vegetarian option)
  • 2 stalks Lemongrass, bruised
  • 1 inch (2.5cm) piece Galangal (or ginger), thinly sliced
  • 4 Kaffir lime leaves, bruised (or zest of 1 lime)
  • 2-4 Thai chili peppers, crushed (adjust to taste)
  • 2 tablespoons Fish sauce (or soy sauce/tamari for vegetarian option)
  • 1 tablespoon Lime juice, freshly squeezed (plus more to taste)
  • 1 teaspoon Sugar (or honey)
  • 8 oz (225g) Shrimp, peeled and deveined (or sliced chicken, tofu, or mushrooms)
  • 4 oz (115g) Straw mushrooms, halved (or button mushrooms, quartered)
  • 1/2 cup Cherry tomatoes, halved
  • 2 tablespoons Fresh cilantro, chopped
  • 2 tablespoons Green onions, thinly sliced

Instructions:

  1. Combine broth, lemongrass, galangal, kaffir lime leaves, and chili peppers in the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to infuse flavours.
  2. Remove and discard the lemongrass, galangal, and kaffir lime leaves using a slotted spoon.
  3. Add shrimp (or preferred protein), mushrooms, and tomatoes to the broth. Cook until the shrimp are pink and cooked through (or protein is cooked to the safe temp), about 3-5 minutes.
  4. Stir in fish sauce, lime juice, and sugar. Taste and adjust seasonings as needed.
  5. Ladle into bowls and garnish with fresh cilantro and green onions. Serve immediately.