Ingredients
- 3 cup swater, reduced to 2 1/2 cup s
- 12oz. (350 g) shrimp, head-on and shell on or tiger prawn, head and shells peeled and deveined
- 1 stalk lemongrass, cut into 3-inch (7 cm) strips, pound ed with a cleaver
- 3 slice sgal angal
- 6 kaffir lime leave, bruised
- 6 Thai chilies, bird's eye chilies, pound ed
- 6 fresh oyster mushrooms, cut into piece s
- 2 tablespoon snam prik pao, Thai roasted chili paste
- 2 tablespoon snam prik pao oil
- 3 teaspoon sfish sauce
- 3 1/2 tablespoon slime juice
- cilantro leaves, , for garnishing, optional
Instructions
- In a pot, bring 3 cups of water to boil. Add the shrimp heads and shells to make shrimp stock. Boil until the water turns slightly orange. Press the shrimp heads with a spatula to extract the juice from the heads. Simmer and let the stock reduce to 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads and shells.
- Turn the heat to high and add the lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushroom, nam prik pao, and nam prik pao oil to the shrimp stock.
- Bring it to a rolling boil before adding in the shrimp and fish sauce. Boil until the shrimp is cooked, then add the lime juice.
- Serve the soup in a bowl and garnish with cilantro leaves (optional).
Tips
Other than the chef’s tips above, I am going to let you in on three secret ingredients for the most authentic rendition of this iconic soup, just like the street vendors in Bangkok.