Recipe from: AllRecipes

Ingredients

• 1/2 pound shrimp, peeled and deveined
• 2 stalks lemongrass (see Recipe Note)
• 6 cups water or shrimp stock
• 4 cloves garlic, minced
• 2 Thai (bird’s eye) chiles, sliced, or more to taste
• 1 lime, zested and juiced
• 1 cup sliced button mushrooms
• 1 teaspoon grated ginger
• 1 teaspoon sugar
• 2 teaspoons soy or fish sauce, plus more to taste
• Cilantro leaves
• Lime wedges
• 1/2 pound shrimp, peeled and deveined
• 2 stalks lemongrass (see Recipe Note)
• 6 cups water or shrimp stock
• 4 cloves garlic, minced
• 2 Thai (bird’s eye) chiles, sliced, or more to taste
• 1 lime, zested and juiced
• 1 cup sliced button mushrooms
• 1 teaspoon grated ginger
• 1 teaspoon sugar
• 2 teaspoons soy or fish sauce, plus more to taste
• Cilantro leaves
• Lime wedges

Instructions

1. Prepare the shrimp and lemongrass:
   If not already cleaned, peel and devein shrimp. (Shells can be used to make shrimp stock to use in this recipe instead of water.)

   How to Peel and Devein Shrimp
   READ MORE:
   To prepare the lemongrass, cut off about 1 inch of the bottoms and 5 inches or so of the pointy tops. It should be about a foot long after you trim it. Peel off the tough outer layers until you reach the yellowish tender core.

   Gently smash the lemongrass with the back of a knife, and tie each stalk into a knot to expose the various layers.

   Aaron Hutcherson

   Aaron Hutcherson

2. If not already cleaned, peel and devein shrimp. (Shells can be used to make shrimp stock to use in this recipe instead of water.)
3. To prepare the lemongrass, cut off about 1 inch of the bottoms and 5 inches or so of the pointy tops. It should be about a foot long after you trim it. Peel off the tough outer layers until you reach the yellowish tender core.
4. Gently smash the lemongrass with the back of a knife, and tie each stalk into a knot to expose the various layers.
5. Make the soup:
   Fill a medium pot with 6 cups water or shrimp stock. Add the lemongrass to the pot and cover. Place the pot over high heat, and bring to a boil. Reduce to a simmer and add the garlic, chiles, lime zest, mushrooms, ginger, sugar, and soy sauce (or fish sauce). Cook for 3 minutes.

   Aaron Hutcherson

   Aaron Hutcherson

6. Fill a medium pot with 6 cups water or shrimp stock. Add the lemongrass to the pot and cover. Place the pot over high heat, and bring to a boil. Reduce to a simmer and add the garlic, chiles, lime zest, mushrooms, ginger, sugar, and soy sauce (or fish sauce). Cook for 3 minutes.
7. Cook the shrimp and adjust the seasoning:
   Add the shrimp to the pot and cook until pink and opaque, about 3 minutes. Add the lime juice.

   Taste the soup and add more chiles, lime juice, and/or soy sauce as desired to adjust the spice, acidity, and saltiness, respectively.

   Aaron Hutcherson

8. Add the shrimp to the pot and cook until pink and opaque, about 3 minutes. Add the lime juice.
9. Taste the soup and add more chiles, lime juice, and/or soy sauce as desired to adjust the spice, acidity, and saltiness, respectively.
10. Serve the soup:
    Divide the soup among bowls and serve with cilantro leaves, more sliced chiles, and lime wedges.

    Did you love this recipe? Let us know with a rating and review!

11. Divide the soup among bowls and serve with cilantro leaves, more sliced chiles, and lime wedges.
12. Did you love this recipe? Let us know with a rating and review!