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Thai Spicy Shrimp Soup

Thais cooking is spicy cooking .

  • 4 cups fish or shellfish stock
  • 2 tablespoons fish sauce
  • 1 tablespoon tamarind paste
  • 2 cloves garlic, crushed
  • 1 1/2 ounces fresh galangal, peeled and finely sliced
  • 2 stalks lemongrass, trimmed and finely sliced
  • 3 - 4 fresh red chiles, left whole
  • 4 kaffir lime leaves, lightly crushed with your fingers
  • 20 medium shrimp, shelled and deveined
  • Sea salt to taste
  • Small bunch Thai basil leaves, shredded
 

Method

Bring stock to a boil in a deep pot.  Stir in fish sauce, tamarind paste, garlic, galangal, lemongrass, chilees, and kaffir lime leaves.  Reduce heat and simmer for about 30 minutes to flavor stock.

Add shrimp and simmer for 2 - 3 minutes until cooked through.  Season soup with salt to taste and stir in half the basil.  Ladle soup into bowls and garnish with remaining basil.

Serves: 4

Reprinted with permission from ©500 Asian Dishes by Ghillie Basan, published by Sellers  Publishing

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