Keep the shrimp in their shells as they lend amazing flavor to the broth of this sweet-sour-spicy soup.
Ingredients
- 2 stalks lemongrass, trimmed
- 2 thai red chili peppers, sliced
- 3 cloves garlic, minced
- 1 tablespoon galangal, minced
- 1 tablespoon oil (preferably coconut oil)
- 5 cups chicken broth
- 1 large tomato, diced
- 5 makrut lime leaves
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 1 16oz bag Colossal Black Tiger Shrimp, defrosted
- ¼ cup lime juice
- 1-2 tablespoons palm sugar, to taste
- salt, to taste
- fresh cilantro, for garnish
Instructions
Cut the trimmed lemongrass into 4-inch pieces and pound in a mortar and pestle to break open the sticks. Set aside. Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside. Add the oil to a large pot set over medium heat. Add the lemongrass and cook, stirring constantly, for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant. Add the chicken broth, tomato, lime leaves, coconut milk, palm sugar, and fish sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes. Add the shrimp. Cover and simmer until the shrimp are fully cooked, about 5 minutes. Add the lime juice and stir to combine. Season with salt to taste. Garnish with cilantro. The acidity of the lime, sweetness of the sugar, heat of the chili, and saltiness of the fish sauce should be in balance.