Sobre esta receta

Una sopa tailandesa picante y agria brillante, audaz y profundamente aromática que es sorprendentemente fácil de hacer en casa. Construida sobre un caldo fragante de hierba de limón, galangal, hojas de lima kafir y salsa de pescado, esta versión clásica está llena de camarones gordos y champiñones con sabor a tierra. Logra el equilibrio perfecto entre picante, agrio, salado y sabroso, todo en menos de 30 minutos.

Instrucciones

1. 1

   Prepare the aromatics: remove the tough outer layers of the lemongrass and cut into 2-inch pieces, then bruise each piece firmly with the flat side of a knife. Smash the garlic cloves and chilies. Slice the galangal. Tear the kaffir lime leaves in half — this releases their fragrance.

2. 2

   In a large saucepan, combine the chicken broth and water over ^[medium-high heat]. Add the lemongrass, galangal, kaffir lime leaves, smashed chilies, and garlic. Bring to a boil.

3. 3

   Once boiling, reduce the heat to ^[medium] and let the broth simmer for 10 minutes to fully infuse all the aromatics. The broth should smell intensely fragrant.

4. 4

   If using, stir in the Thai roasted chili paste until dissolved — it adds a rich, smoky depth. Then add the sugar and fish sauce. Taste the broth; it should be savory and slightly salty at this stage (the lime juice will add sourness next).

5. 5

   Add the mushrooms and tomato wedges (if using). Simmer for 3 minutes until the mushrooms are just tender.

6. 6

   Add the shrimp and green onions. Cook for 2–3 minutes, just until the shrimp are pink and curled. Do not overcook — shrimp go from perfect to rubbery quickly.

7. 7

   Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust seasoning: more fish sauce for saltiness, more lime juice for sourness, a pinch more sugar to balance. The broth should be a vibrant balance of sour, salty, and spicy.

8. 8

   Ladle the soup into bowls. Garnish generously with fresh cilantro. Serve with lime wedges on the side.