Description
A classic Thai hot and sour prawn soup featuring aromatic lemongrass, zesty lime, spicy chilies, earthy mushrooms, and fresh cilantro. This bold and flavorful soup is perfect for a light and comforting meal that highlights the vibrant flavors of Thai cuisine.
Ingredients
Seafood
- 1 lb prawns, peeled and deveined
Broth and Aromatics
- 4 cups chicken or seafood broth
- 2 stalks lemongrass, bruised and cut into sections
- 3 slices galangal or ginger
- 3 kaffir lime leaves, torn
Vegetables and Flavorings
- 1 cup mushrooms, sliced (preferably straw mushrooms or button mushrooms)
- 1–2 Thai chilies, sliced (adjust to taste)
- 2 tbsp fish sauce
- 1 tbsp lime juice
Garnish
- Cilantro leaves
- Lime wedges
Instructions
- Simmer Broth: In a pot, bring the chicken or seafood broth to a gentle simmer. Add the bruised lemongrass stalks, kaffir lime leaves, and galangal slices to the broth. Allow these aromatics to infuse the broth as it simmers for about 5 minutes.
- Add Mushrooms and Prawns: Add the sliced mushrooms, peeled and deveined prawns, and sliced Thai chilies to the simmering broth. Cook everything together for 3–4 minutes until the prawns turn pink and are cooked through.
- Season the Soup: Stir in the fish sauce to enhance the salty umami flavor, followed by the fresh lime juice to give the soup its characteristic tangy zing. Taste and adjust seasoning if necessary.
- Serve: Ladle the hot soup into bowls and garnish with fresh cilantro leaves and lime wedges on the side for an extra burst of freshness.
Notes
- For a creamier version, add coconut milk to make a Tom Kha-style soup.
- Adjust the number of Thai chilies to control the spiciness level according to your preference.
- Galangal can be substituted with ginger if unavailable, though the flavor will be milder.
- Using seafood broth will intensify the prawn flavor, but chicken broth is a great alternative.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Soup, Seafood
- Method: Stovetop
- Cuisine: Thai
