Lemon Gras Soup Recipe
A huge bowl of fish, shrimp, mussels, beef, pork or chicken in a very spicy broth of Thai herbs, peppers and lime. Mild+, Medium or Hot.
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Ingredients
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Broth
Proteins
Garnish
Method
Prepare the Broth
- 1
Prepare the Lemongrass
Cut the lemongrass stalks into 2-inch pieces and smash them lightly with the back of a knife to release their flavor.
- 2
Prepare the Galangal
Peel the galangal root and slice it into thin rounds.
- 3
Prepare the Lime Leaves
Tear the kaffir lime leaves into pieces to release their aroma.
- 4
Combine Ingredients
In a large pot, combine chicken stock, lemongrass, galangal, lime leaves, and bird's eye chilies. Bring to a boil over medium heat.
- 5
Season the Broth
Once boiling, reduce the heat and let it simmer for 10 minutes to infuse the flavors. Add fish sauce, lime juice, and sugar. Stir well and adjust seasoning if necessary.
Cook the Proteins
- 6
Add Proteins
Add the shrimp, fish fillet, mussels, beef, pork, and chicken to the broth. Cook for about 5-7 minutes or until the proteins are fully cooked and mussels have opened.
Garnish and Serve
- 7
Prepare the Garnish
While the proteins are cooking, chop the fresh cilantro and prepare lime wedges.
- 8
Serve the Soup
Ladle the soup into bowls and garnish with chopped cilantro, chili flakes, and lime wedges. Serve hot.