Shrimp soup
Description
A hearty first course. This soup is not for everyone, so it's not recommended to prepare large quantities the first time. It has a rather specific, spicy flavor. The ingredients are unusual but can easily be found in large supermarkets. Traditionally, it is served hot with rice instead of bread. The soup is ready to serve.
Instructions
- 1
Step 1
1. Wash and slice the galangal thinly. Cut the lemongrass into 3-centimeter pieces and lightly crush them with a mallet. Pour 1.5 liters of water into a pot, add 2 tablespoons of fish sauce, the sliced vegetables, and boil for seven minutes after it starts boiling.
- 2
Step 2
2. Clean and wash the mushrooms, trim the ends of the stems, and cut into small pieces. Place them in a pot. Wash and chop the onion and tomatoes, add them to the pot, and mix in the chili paste. Cook everything for 10 minutes.
- 3
Step 3
3. After the time has elapsed, peel and rinse the shrimp, add them to the pot, boil for 7 minutes after boiling, then add the leaves and juice (of one) lime.
- 4
Step 4
4. After the shrimp are cooked, pour in all the coconut milk, bring to a boil, and add 1 tablespoon of fish sauce (if the soup seems unsalted).
- 5
Step 5
5. Simmer the soup for another minute, then turn off the heat. Wash and chop the fresh herbs and chili pepper, adding them directly to the bowl. If lime leaves, lemongrass, or galangal end up in the bowl, remove them immediately—do not eat. Cook rice separately and traditionally serve it alongside the hot soup.