A signature Thai favorite! This soup’s kick will surely wake up your senses, so make sure to cool down with a cool glass of Thai milk tea!
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves 2 to 3
2 cups shrimp stock
3 pieces button mushrooms, quartered
3 pieces oyster mushrooms
1 piece kaffir lime leaf, torn
1 piece lemongrass,
4 inches long, bruised
3 slices galangal, 1/3 inch thick
1 tablespoon Thai fish sauce
1 tablespoon calamansi juice
2 teaspoons Thai chili paste
(Nam Prik Pao)
3 pieces prawns, split
¼ cup coriander leaves
1 Bring shrimp stock to a boil. Add mushrooms, kaffir lime leaf, lemongrass, and galangal. Simmer for 5 minutes.
2 Add fish sauce, calamansi juice, Thai chili paste, and prawns.
3 When prawns are cooked in about 1 minute, place in a bowl and serve. Top with fresh coriander leaves.
This recipe was originally published in the October-November 2015 issue of Breakfast Magazine.