Spicy Thai Lemongrass Soup

Ingredients

• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 stalks lemongrass, bruised and cut into 2-inch pieces 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 3 slices galangal 3 slices galangal
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 Thai chilies, sliced 2 Thai chilies, sliced
• 1 cup (200g) chicken breast or shrimp, sliced 1 cup (200g) chicken breast or shrimp, sliced
• 1 cup (100g) mushrooms, sliced 1 cup (100g) mushrooms, sliced
• 1 tomato, cut into wedges 1 tomato, cut into wedges
• 1 small onion, sliced 1 small onion, sliced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon sugar 1 teaspoon sugar
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Thai basil leaves, for garnish Thai basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 1g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken or vegetable broth to a boil.
2. 2.
   Add the lemongrass, galangal, kaffir lime leaves, and Thai chilies to the pot. Simmer for 10 minutes to infuse the flavors.
3. 3.
   Add the chicken or shrimp, mushrooms, tomato, and onion to the pot. Cook until the protein is cooked through and the vegetables are tender.
4. 4.
   Stir in the fish sauce, lime juice, and sugar. Adjust the seasoning according to your taste preferences.
5. 5.
   Remove the lemongrass stalks, galangal slices, and kaffir lime leaves from the soup.
6. 6.
   Serve the Spicy Thai Lemongrass Soup hot, garnished with fresh cilantro leaves and Thai basil leaves.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks by gently pounding them with the back of a knife before adding them to the soup.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of powder for every 1 slice of fresh galangal.
• Thai chilies — Adjust the amount of Thai chilies according to your spice tolerance. For a milder version, remove the seeds before slicing.

Tips & Tricks

• For an extra kick of flavor, add a tablespoon of Thai shrimp paste (kapi) to the soup while simmering.
• If you prefer a thicker soup, dissolve 1 tablespoon of cornstarch in water and add it to the soup during the last few minutes of cooking.
• Customize the vegetables according to your preference. Bok choy, bell peppers, or bean sprouts make great additions.
• To make it heartier, serve the soup with steamed jasmine rice or rice noodles on the side.
• If you can't find kaffir lime leaves, you can substitute them with lime zest for a similar citrusy flavor.

Serving advice

Serve the Spicy Thai Lemongrass Soup as a standalone meal or as an appetizer before a Thai feast. Accompany it with steamed jasmine rice or rice noodles for a more substantial meal. Provide lime wedges on the side for those who prefer an extra tangy kick.

Presentation advice

Present the Spicy Thai Lemongrass Soup in individual bowls, garnished with fresh cilantro leaves and Thai basil leaves. The vibrant green herbs will add a pop of color to the soup. Serve it with a side of steamed jasmine rice or rice noodles for an appealing and satisfying presentation.