- 3 ½ cup of chicken stock
- 6 large whole shrimp
- 4 slices fresh galangal
- 1 lemongrass stalk, smashed and sliced
- 2 kaffir lime leaves
- 8 Thai chillies
- 10 fresh straw or button mushrooms
- 6 cherry tomatoes
- 2 shallots
- 3 tbs lime juice
- 2 tbs fish sauce
- 1 tbs roasted chilli paste
- spring onions
Heat the stock in a sauce pan and add your flavours one by one: begin with the galangal, kaffir lime leaves, and lemongrass. Add the shallots, chilli paste, fish sauce and lime juice. Then add the chopped tomatoes, Thai chillies and straw mushrooms and simmer for 5 minutes.
Remove from the heat and stir in the shrimps. When they turn completely pink, the soup is ready.
Garnish with coriander and spring onions and serve immediately.
Recipe by Anan Hochindarat from Amari Rincome Hotel, Chiang Mai