This Thai soup combines shrimp and mushrooms with an aromatic broth infused with lemongrass, ginger, and hot pepper. Fish sauce and lemon juice balance its bold hot-and-sour flavor, and fresh cilantro finishes the dish.
Bring the water to a boil with the lemongrass, ginger, and hot pepper. Reduce the heat and let it simmer for 10 minutes.
Add the sliced mushrooms and cook for a few minutes. Add the shrimp and cook until opaque and pink.
Remove from the heat, stir in the fish sauce and lemon juice, and adjust to taste.
Ladle the hot soup into bowls, sprinkle with fresh cilantro, and serve.
Important: Overcooking shrimp makes it tough and rubbery. Remove it from the heat as soon as it turns opaque and pink. Allergens: contains crustacean shellfish (shrimp) and fish (fish sauce).
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