Prepare the Broth: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes, until fragrant and softened.
Infuse the Flavors: Add the lemongrass stalks, bird’s eye chilies, and kaffir lime leaves (if using) to the pot. Stir for another minute, allowing the aromatics to release their flavors.
Add Liquids: Pour in the coconut milk and chicken or vegetable broth. Stir to combine, then bring the mixture to a simmer over medium heat. Let it simmer gently for 10-12 minutes to allow the flavors to meld together.
Cook the Shrimp and Vegetables: Add the shrimp to the soup, followed by the sliced mushrooms (if using). Let the soup simmer for an additional 3-4 minutes or until the shrimp are pink and cooked through.
Season the Soup: Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust the seasoning, adding more fish sauce, lime juice, or sugar as needed. For added spice, you can mash the bird’s eye chilies slightly to release more heat.
Serve: Remove the lemongrass stalks and kaffir lime leaves (if used). Ladle the soup into bowls, and garnish with fresh cilantro and basil leaves for a burst of color and freshness. Serve hot and enjoy the vibrant, complex flavors.
Serving and Storage Tips:
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