Ingredients:

  • 6 cups (1.4 liters) Chicken Broth or Vegetable Broth
  • 4 cups (950 ml) Water
  • 2 stalks Lemongrass, bruised
  • 4-6 slices Galangal (or Ginger), about 1 inch (2.5cm) thick
  • 6 Kaffir Lime Leaves, bruised
  • 3-5 Thai Chillies, crushed
  • 2 Shallots, thinly sliced
  • 2 cloves Garlic, minced
  • 1 tbsp Fish Sauce (optional, or use soy sauce for vegetarian)
  • 1 tbsp Soy Sauce (optional)
  • 1 tbsp Lime Juice, freshly squeezed
  • 1 tsp Sugar
  • 1 lb (450g) Shrimp, Chicken, or Tofu
  • 8 oz (225g) Mushrooms, sliced
  • 1 Tomato, quartered
  • Fresh Cilantro leaves, chopped
  • Lime wedges

Instructions:

  1. Combine broth, water, lemongrass, galangal (or ginger), kaffir lime leaves, chillies, shallots, and garlic in the pot. Bring to a boil.
  2. Reduce heat and simmer for 15 minutes, allowing the flavors to infuse.
  3. Add your chosen protein (shrimp, chicken, or tofu) and mushrooms to the broth. Cook until protein is cooked through. Add tomatoes at the end.
  4. Remove the lemongrass, galangal, and kaffir lime leaves. Stir in fish sauce (or soy sauce), lime juice, and sugar. Taste and adjust seasoning.
  5. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve immediately.