Spicy and sour Thai soup with prawns, mushrooms, and aromatic herbs. This iconic dish balances heat, acidity, and umami in perfect harmony.
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13 items
Place the prawn shells in a pot with water, lemongrass, and kaffir lime leaves, then boil for 15 minutes to create a fragrant stock
Strain out and discard the solids, returning the clear aromatic stock to the pot
Add the crushed chilies, halved mushrooms, and quartered tomatoes to the stock
Add the peeled prawns and cook until they just turn pink and opaque
Season the soup with fish sauce, tamarind paste, and fresh lime juice, adjusting to balance sour, salty, and spicy flavors
Stir in the nam prik pao for deep color, smokiness, and additional heat
Garnish with fresh cilantro and spring onions, serving immediately while hot and aromatic
