Ingredients:
1 lb large shrimp, peeled and deveined
1 tbsp vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 stalk lemongrass, smashed
1-inch piece of ginger, minced
2 Thai bird’s eye chilies, sliced
1 can (14 oz) coconut milk
4 cups chicken or vegetable broth
1 tbsp fish sauce
1 tbsp soy sauce
Juice of 2 limes
1 cup mushrooms, sliced
1 red bell pepper, sliced
Fresh basil, for garnish
Lime wedges, for serving
Salt and black pepper, to taste
Directions:
1️⃣ Sauté the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, ginger, and smashed lemongrass. Sauté for about 3 minutes until the mixture is fragrant and the onion softens.
2️⃣ Add Liquids and Simmer: Pour in the coconut milk, broth, fish sauce, soy sauce, and lime juice. Stir well and let the soup simmer for 10 minutes, allowing the flavors to blend.
3️⃣ Cook the Vegetables: Add the sliced mushrooms and red bell pepper, then continue to simmer until the vegetables are tender, about 5 minutes.
4️⃣ Cook the Shrimp: Add the shrimp to the pot and cook just until they turn pink, about 3 minutes. Avoid overcooking the shrimp to maintain their tenderness.
5️⃣ Serve: Season with salt and black pepper to taste. Ladle the soup into bowls, garnish with fresh basil, and serve with lime wedges on the side for an extra burst of citrus flavor.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
enjoy