Ingredients
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5 cups (40 fluid ounces/1.2 L) chicken bone broth
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2 (1- to 2-inch/2.5- to 5-cm) pieces galangalsliced
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2 minced shallotsSliced
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2 stalks lemon grasssliced
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6 leaves kaffir lime
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6 white mushroomsSliced
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24 medium-sized raw shrimpthawed if frozen, peeled and deveined
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3 cups (24 ounces/680 g) coconut cream
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1 red chili peppersliced in half lengthwise (optional)
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1 tablespoon lime juice
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1 tablespoon fish sauce
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2 to 4 drops liquid steviato taste
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¼ cup (1 ounce/30 g) fresh cilantroleaves
Directions
Yield: 4 servings
This soup is so delicious, I could eat it every night! It is creamy, satisfying, and filling. This version of the Thai classic features shrimp instead of chicken. To make it a full meal, add some shirataki noodles.
Ingredients:
5 cups (40 fluid ounces/1.2 L) chicken bone broth
2 (1- to 2-inch/2.5- to 5-cm) pieces galangal, sliced
2 shallots, sliced
2 stalks lemon grass, sliced
6 kaffir lime leaves
6 white mushrooms, sliced
24 medium-sized raw shrimp, thawed if frozen, peeled and deveined
3 cups (24 ounces/680 g) coconut cream
1 red chili pepper, sliced in half lengthwise (optional)
1 tablespoon freshly squeezed lime or lemon juice
1 tablespoon fish sauce
2 to 4 drops liquid stevia, to taste
¼ cup (1 ounce/30 g) fresh cilantro leaves
Directions:
- Bring the broth and galangal to a boil in a medium saucepan over high heat. Reduce the heat to a simmer and cook until the broth absorbs the flavor of the galangal, 25 to 30 minutes.
- Add the shallots, lemon grass, and lime leaves. Reduce the heat to medium-low and add the mushrooms; simmer for 20 to 30 minutes, until the mushrooms are tender.
- Add the shrimp, coconut cream, chili pepper (if using), lime juice, fish sauce, and stevia. Simmer for 4 to 5 minutes more, until the shrimp is cooked and the flavors are well combined. Remove from the heat and top with the cilantro.
tip
Galangal is a root similar to ginger; you can find it at most markets and at Asian food stores.
