Ingredients

The following ingredients have 6 Servings
  • 3 stalks lemongrass (green part and root trimmed, remaining section cut into 3 pieces)
  • 5 lime leaves (each torn into 4 pieces)
  • One (2-inch) piece galangal or ginger (sliced crosswise into 6 to 7 pieces)
  • 2 1/2 quarts (10 cups) cold water
  • 1 pound medium shrimp (peeled and deveined, left whole if small, or roughly chopped if medium or large)
  • 2 tablespoons tamarind paste
  • 7 to 10 tamarind tendrils ((optional))
  • 3 to 15 bird's eye chile peppers (smashed, to taste)
  • 2 tablespoons nam prik pao ((roasted chile paste))
  • 1/4 cup sliced button mushrooms
  • 4 to 8 tablespoons fish sauce (or to taste)
  • 6 to 12 tablespoons fresh lime juice (or to taste)
  • 1/2 tablespoon granulated sugar
  • 1/4 cup cilantro leaves (for garnish)

Instruction

  • In a large pot, bring the lemongrass, lime leaves, galangal or ginger, and water to a boil and then lower the heat to medium. Add the shrimp, tamarind paste, tamarind tendrils (if using), chile peppers, and nam prik pao, and simmer just until the shrimp is cooked through.
  • Reduce the heat to medium-low. Add the mushrooms, fish sauce, lime juice, and sugar, and stir until the sugar dissolves. Ladle the soup into bowls, garnish with cilantro, and serve. Originally published March 05, 2013