Sizzling Shrimp Soup Recipe

Prepare aromatics

Lightly bruise the lemongrass stalks with the back of a knife and cut into 2–3 pieces each. Slice the galangal or ginger into 1/8–1/4-inch rounds. Smash the garlic and halve the shallots. If using kaffir lime leaves, stack and tear them into large pieces.

Simmer broth

In a medium-large pot over medium heat, warm 1 tablespoon neutral cooking oil until shimmering. Add the halved shallots and smashed garlic and cook 1–2 minutes until fragrant (do not brown). Add bruised lemongrass, sliced galangal/ginger, and lime leaves; stir for 30 seconds.

Pour in 6 cups broth and 1 cup water. Bring to a gentle boil, then reduce heat to maintain a simmer. Simmer uncovered for 12–15 minutes to infuse aromatics.

While broth simmers, prepare vegetables: halve cherry tomatoes, trim and halve mushrooms, and separate and rinse baby bok choy or slice napa cabbage. Slice scallions on the bias. Add the mushrooms to the simmering broth after the first 8 minutes of simmering so they have 5–7 minutes to soften.

Add cherry tomatoes to the broth in the last 3–4 minutes of simmering so they release flavor but keep some texture. Add bok choy or napa cabbage in the last 2 minutes so leaves just wilt.

Season the peeled, deveined shrimp with 1 tablespoon fish sauce, 1 tablespoon soy sauce, a pinch of black pepper, and 1/4 teaspoon salt. Toss to coat and let sit while broth finishes.

When vegetables are nearly done and the broth is hot but not violently boiling, slide the shrimp into the simmering broth in a single layer. Cook for 2–3 minutes until shrimp turn pink and opaque. Do not overcook.

Smash the chilies lightly (or slice for more heat) and add them to the broth along with 1 teaspoon sambal oelek and 1 teaspoon dried red chili flakes when you add the shrimp, or adjust to taste earlier if you prefer a spicier broth.

Turn off the heat as soon as shrimp are cooked. Stir in 2 tablespoons fresh lime juice, remaining 1 tablespoon fish sauce (if desired for saltiness balance), 1/2 teaspoon toasted sesame oil, and taste for salt/acid. Adjust with up to 1/2 teaspoon additional salt or more lime juice as needed.

Stir in chopped cilantro and basil (if using). Add sliced scallions just before serving to keep brightness.

If using rice noodles, divide cooked or soaked noodles among bowls before ladling soup. Ladle hot broth, shrimp and vegetables over noodles. Top each bowl with fried shallots, extra cilantro, and lime wedges on the side. Serve immediately while sizzling hot.