Ingredients:

  • 4 cups (960 ml) chicken stock or vegetable broth
  • 2 stalks lemongrass, trimmed and smashed
  • 3-4 kaffir lime leaves, torn into pieces
  • 4-5 slices galangal (or ginger, if unavailable)
  • 2-3 bird’s eye chilies, smashed (adjust to taste)
  • 1 medium onion, sliced
  • 500g (1 lb) shrimp, peeled and deveined (or tofu for a vegetarian option)
  • 3 tablespoons fish sauce (or soy sauce for vegetarian)
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 teaspoon sugar
  • Fresh coriander leaves, for garnish

Instructions:

  1. Combine chicken stock (or vegetable broth) in a large pot over medium heat.
  2. Add smashed lemongrass, kaffir lime leaves, galangal, bird’s eye chilies, and sliced onion. Simmer for 10 minutes to release flavors.
  3. Stir in shrimp (or tofu), cooking until just pink and opaque (about 4-5 minutes).
  4. Add fish sauce, lime juice, and sugar. Taste and adjust seasoning as necessary.
  5. Ladle soup into bowls and garnish with fresh coriander leaves.