Ingredients

• 6 cup chicken broth
• 3 lemongrass, cut into 2-inch pieces
• 4 dried red chilies
• 4 slice galangal, peeled
• 4 kaffir lime leaves
• 8 ounce medium shrimp, peeled and deveined
• 8 ounce mushrooms, sliced
• 2 tablespoon fish sauce
• 3 tablespoon lime juice
• 1 tablespoon palm sugar
• 0.25 cup fresh cilantro, chopped
• 2 green onions, sliced
• 1 fresh Thai red chili, thinly sliced
• 1 lime, cut into wedges

Steps

1. Peel and devein the shrimp if not already done, then set aside on a plate.
2. Slice the mushrooms into thin, even pieces and set aside.
3. Cut the lemongrass stalks into 2-inch pieces, crushing them lightly with the side of your knife to release their oils.
4. Peel and slice the galangal into thin coins, or measure out ground galangal if using the powdered version.
5. Chop the cilantro and slice the green onions and lime wedges; keep separate for garnishing.
6. Pour the broth into a large pot and bring it to a boil over high heat.
7. Once boiling, add the lemongrass, galangal, dried chilies, and kaffir lime leaves; stir to combine.
8. Reduce heat to medium and simmer for 3 minutes to infuse the broth with aromatics.
9. Add the sliced mushrooms to the pot and stir well.
10. Simmer for 2 minutes until mushrooms begin to soften.
11. Add the shrimp and stir gently, ensuring they are submerged in the broth.
12. Simmer for 3–4 minutes, stirring occasionally, until the shrimp turn pink and opaque throughout.
13. Stir in the fish sauce, lime juice, and palm sugar until the sugar dissolves and flavors are fully blended.
14. Taste and adjust seasoning: add more fish sauce for depth, lime juice for brightness, or sugar for balance.
15. Ladle the soup into four bowls, ensuring each bowl has broth, shrimp, and mushrooms.
16. Garnish each bowl with fresh cilantro, sliced green onions, fresh chili slices, and a lime wedge on the side.
17. Serve immediately while the soup is hot, encouraging diners to squeeze the lime wedge over their bowls.