Name: DAEK THAIs Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups shrimp stock or low-sodium chicken broth; 1 cups coconut milk (full fat); 2 stalks lemongrass stalks; 2 slices galangal (or fresh ginger if unavailable); 4 leaves kaffir lime leaves; 2 to taste Thai bird's eye chiles; 1 whole shallot (medium); 2 cloves garlic cloves; 1 pounds raw shrimp, peeled and deveined (16–20 count); 1 cups button mushrooms, halved or sliced; 8 whole cherry tomatoes, halved; 2 cups baby spinach or Thai basil leaves; 2 tbs fish sauce; 3 tbs fresh lime juice; 1 tsp palm sugar (or brown sugar); 0.25 cups cilantro leaves (chopped); 2 stalks scallions (thinly sliced); 1 tbs vegetable oil; 0.25 tsp salt; 0.25 tsp white pepper or ground black pepper

Method

Broth & Base

Prepare aromatics

Smash the lemongrass stalks with the back of a knife and cut into 2–3 pieces each. Lightly bruise the galangal slices and tear the kaffir lime leaves. Peel and halve the shallot; crush the garlic cloves. If using whole chiles and you want less heat, split and remove some seeds.

Simmer the broth

In a medium pot, heat 1 tablespoon vegetable oil over medium heat. Add the shallot and crushed garlic and sauté for 1–2 minutes until fragrant but not browned. Add the bruised lemongrass, galangal, kaffir lime leaves, and chiles and stir for 30 seconds. Pour in 6 cups shrimp stock (or chicken broth) and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, for 10 minutes to infuse the aromatics.

Add coconut milk

After 10 minutes, stir in 1 cup coconut milk. Keep the heat low so the coconut milk warms through without curdling. Simmer gently for 3–4 minutes.

Seafood & Vegetables

Prepare shrimp and vegetables

While the broth simmers, pat the shrimp dry and season lightly with 1/4 teaspoon salt and 1/4 teaspoon white pepper. Clean and slice mushrooms if needed, halve the cherry tomatoes, and rinse the spinach or Thai basil.

Cook mushrooms and tomatoes

Increase the broth to a gentle simmer. Add the mushrooms and simmer uncovered for 3–4 minutes until they begin to soften. Add the cherry tomatoes and simmer 1–2 minutes until they just start to release juices.

Add shrimp and greens

Add the seasoned shrimp to the pot in a single layer and simmer gently for 2–3 minutes, stirring once midway, until shrimp turn pink and are opaque through. Stir in the baby spinach (or Thai basil) and cook for 30–45 seconds until wilted. Do not overcook shrimp.

Seasoning & Finishing

Adjust seasoning

Remove the pot from heat. Stir in 2 tablespoons fish sauce, 3 tablespoons fresh lime juice, and 1 teaspoon palm sugar. Taste and adjust: add more fish sauce for saltiness, more lime for acidity, or a pinch more sugar to balance.

Finish and serve

Ladle the soup into bowls. Garnish with chopped cilantro and sliced scallions. Optionally add extra thinly sliced fresh chile for heat. Serve immediately with lime wedges on the side.