Ingredients
½lbshrimp,peeled and deveined
2stalkslemongrass
6cupswater,or shrimp stock
4clovesgarlic,minced
2Thai (bird’s eye) chiles,sliced, or more to taste
1lime,zested and juiced
1cupbutton mushrooms,sliced
1tspgrated ginger
1tspsugar
2tspfish sauce,or soy sauce, plus more to taste
cilantro leaves
lime wedges
Preparation
If not already cleaned, peel and devein shrimp. (Shells can be used to make shrimp stock to use in this recipe instead of water.)
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 trimming. Peel off the tough outer layers up to 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.
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.
Add the shrimp to the pot and cook for about 3 minutes until pink and opaque. 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.
Divide the soup among bowls and serve with cilantro leaves, more sliced chiles, and lime wedges.
