The ever so famous soup of Thai cuisine is tangy, spicy, and aromatic with exotic herbs. Have it with rice or pour it over rice noodles, pho-style.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Bruise the lemongrass, just cut the end off(as it is very hard), peel off the outer layer, and now finely cut them into chunks.
Slice the galangal and take 4-5 kaffir lime leaves, bruise them and tear them with your hands. Bruise the thai chili and just cut them into two pieces.
S tears off their heads and then cut them into half keeping the ends on (like butterfly cut) and wash them thoroughly.
In a bowl add 3tbsp fish sauce, ½ cup lime juice (2-3lime),1 ½ tbsp sugar, 3tbsp thai chili paste, Quarter the oyster mushrooms and wash them.
Now in a saucepan add the 4 cups of chicken/shrimp stock and add all the veggies. Let it come to a boil and then simmer it for a few minutes.
Add the oyster mushrooms, mix it, and let the soup come to a boil. Then add the shrimps and keep stirring. After a minute or so turn off the flame and let the heat cook the shrimp.
For the seasoning- add ½ cup lime juice, fish sauce, chili paste, and the sugar, keep stirring it.