One of the most famous Thai dishes, this soup is a bold explosion of hot, sour, and aromatic flavors. Lemongrass, galangal, and lime leaves infuse the broth with perfume, while chili jam and fresh chilies provide heat. Prawns and mushrooms complete the light but intense soup.
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11 items
Bring the chicken_broth to a boil in a pot.
Add lemongrass, galangal, makrut_lime_leaves, and thai_chilies. for 5 minutes to infuse the aromatic oils.
Stir in the nam_prik_pao and oyster_mushrooms. Cook for 1 minute.
Add the shrimp. Cook for 2-3 minutes until they turn pink and firm.
Turn off the heat. This is crucial—do not boil the lime juice.
Stir in fish_sauce and lime_juice. Taste and adjust—it should be equally sour, salty, and spicy.
Serve hot, garnished with cilantro. (Note: The aromatics like lemongrass are for flavor, not eating).
