Ingredients
Scale
- 4 cups chicken broth
- 1 stalk lemongrass
- 3 kaffir lime leaves
- 3 Thai bird’s eye chili peppers
- 200 grams shrimp, peeled
- 200 grams mushrooms, sliced
- 1 tomato, quartered
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon cilantro, chopped
Instructions
- In a pot, combine chicken broth, lemongrass, kaffir lime leaves, and chili peppers. Bring to a boil.
- Add the shrimp, mushrooms, and tomato. Cook until shrimp are pink.
- Stir in fish sauce and lime juice. Remove from heat.
- Garnish with cilantro before serving.
Notes
- Adjust spice level by adding more or fewer chili peppers.
- For a vegetarian version, use vegetable broth and tofu instead of shrimp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 5 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
- Protein: 20 grams
- Cholesterol: 150 milligrams