A Thai restaurant favorite that I never thought I could make at home-but surprise- you can......and it is AMAZING AND EASY! The aromatics from the ginger and lemongrass, plus bright citrus flavors, with a bit of spice- are all the things I crave and love about this soup. It is also a very low-calorie soup, and low in saturated fat - BONUS!
I followed this recipe, which also offers some substitution options for some of the ingredients, that you may not have on hand, however, if you plan ahead all ingredients can easily be found (Amazon, or your local Asian market).
First up make your broth- your whole home will smell amazing, and it is surprising how quick the broth is flavored- just 2-3 minutes!
Also, you will make the flavor packed mixture that will be added to the broth (fish sauce, lime juice, and chili paste).
I doubled the recipe, because I really can't get enough of this!
I used chicken stock vs water
I used ginger root vs galangal
Used extra chili paste- because we love some heat!
Once your broth is ready, the next step is to add the protein you have chosen. I used shrimp (make sure to fully defrost prior if frozen), and you also want to prepare your sliced mushrooms, tomatoes, and scallions.
Once your protein is cooked, and the mushrooms and tomatoes are softened, add the mixture, you mixed earlier to the soup, add your scallions, and cilantro, and you are ready to enjoy!
Nutritional Notes:
Kaffir (Markut) Lime Leaves: 6 Incredible Health Benefits of Kaffir Lime Leaves - US Citrus
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