关于此食谱

一款明亮、大胆且深香的泰国酸辣汤，在家制作出人意料地简单。采用香茅、高良姜、青柠檬叶和鱼露的香气十足的高汤为基础，这个经典版本配有饱满的虾和朴实的蘑菇。它完美平衡了辛、酸、咸和鲜的味道——全部在30分钟内完成。

步骤说明

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.