Thai Chef Tries Instant Thai Soups!

By Pailin's Kitchen · 30 min

Ingredients

Instructions

1. Make the stock, if using: saute the shrimp heads and shells with the oil and the daikon and/or onion over medium-high heat, pressing out the tomalley, until the bits on the bottom brown and smell like grilled shrimp.
2. Deglaze with the water, scraping up the browned bits, then bring to a simmer and simmer for 5 minutes.
3. Scoop out the shells with a wire skimmer and discard. Measure the stock; you need 4 cups (960 ml), so top up with water if short.
4. Add the stock, lemongrass, galangal, chilies and mushrooms to the pot. Twist the lime leaves to bruise them, tear them into chunks without the center ribs, and add them. Simmer for about 5 minutes.
5. Turn the heat up to a boil. Loosen the Thai chili paste with a little broth, then stir it into the soup. Add the fish sauce and shrimp and cook for 30-50 seconds, until the shrimp are halfway done.
6. Turn off the heat and let the residual heat finish cooking the shrimp, about another minute.
7. Stir in the lime juice, then taste and adjust. It should taste mainly sour with enough sweetness to balance; add the sugar if it is too sour.
8. Stir in the cilantro and serve with jasmine rice.

Summarized from Pailin's Kitchen's video. Watch it for the details.

More recipes with

OnionRiceMushroomLimeShrimpDaikonOyster mushroom