This Thai soup, made by adding shrimp and mushrooms to an aromatic broth infused with lemongrass, ginger and chili pepper, is known for its sharp sour-spicy taste balanced with fish sauce and lemon juice. It's finished with fresh cilantro.
Bring the water to a boil with lemongrass, ginger, and chili pepper, then let it steep over low heat for 10 minutes.
Add the sliced mushrooms and cook for a few minutes, then add the shrimp and cook until they change color.
Remove from the heat, add the fish sauce and lemon juice, stir, and adjust to taste.
Divide the hot soup among bowls and serve sprinkled with fresh cilantro.
Important: Overcooking shrimp makes them turn rubbery and tough — remove them from the heat as soon as they change color. Allergen: Contains shellfish and fish sauce, so not suitable for those with the relevant allergy.
If you crush the lemongrass stalks before adding them, they give off their aroma much more strongly; adjusting the amount of chili pepper to your taste lets you balance the soup's sharpness.
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