Thai soup with galanga

Let’s travel …

And don’t worry, all the ingredients of this recipe can be found in asian groceries or online.

For 4 people

600g (1,2 lb) of raw Shrimps
800ml (3^3/4 cups) of coconut milk
500ml (2^1/2 cups) of water
(+1 stock cube)
2 lemongrass sticks
5 bergamot leaves
40g (1/4 cup) of brown sugar
1^1/2 lime juice
2 tbsp of nuoc-mam
50g (1^3/4 oz) of ginger
50g (1^3/4 oz) of galanga
200g (7 oz) of baby corn
12 button mushrooms
200g (7 oz) of straw mushrooms
A few cherry tomatoes
Fresh coriander

In a large pan, heat the coconut milk with the brown sugar, the lemon juice, the bergamot leaves and the nuoc-mam. Add the cut into fine rings lemongrass sticks, galanga and ginger. (Galanga and ginger must be peeled first). Let infuse over low heat for a few minutes, then add the water and the stock cube. Add the cut in half baby corn, button and straw mushrooms. Cover and simmer over low heat for about 20 minutes, then check seasoning.

Add the raw shrimps. As soon as they turn pink, the soup is ready.

Remove from heat, add a few coriander leaves and just before serving, a few cut in half cherry tomatoes.

Possible variant: you may substitute shrimps by cut into pieces chicken. (Count one chicken breast per person)

Fabrice