Preparation Time:
25 min
Difficulty:
Novice
Ingredients:
- 400ml of chicken or vegetable broth
- 200g of shrimp, peeled and deveined
- 100g of mushrooms, sliced
- 2 stalks of lemongrass, cut into 2-inch pieces and smashed
- 5-6 kaffir lime leaves, torn
- 2-3 Thai bird's eye chili, smashed
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- fresh cilantro for garnish
Kitchen Tools Needed:
- saucepan
- cleaver
- serving bowl
- stirring spoon
Instructions:
- In a saucepan, bring the chicken or vegetable broth to a boil.
- Add the lemongrass, kaffir lime leaves, and smashed chili to the broth, and let it simmer for 5 minutes.
- Add the sliced mushrooms and shrimp to the saucepan, and cook until the shrimp turn pink and the mushrooms are tender, about 3-4 minutes.
- Stir in the fish sauce and lime juice, then remove from heat.
- Taste and adjust seasoning with more fish sauce or lime juice if needed.
- Serve hot in bowls, garnished with fresh cilantro.
Macros:
- Total Calories: 225kcal
- Carbs: 10g
- Proteins: 30g
- Fats: 5g
Tags:
Soup