Unlike the viscous and peppery Chinese version of this soup on page 145, this one is brothlike and derives its heat from chiles and its intriguing sour flavor from lime and lemongrass. It’s the Southeast Asian equivalent of chicken soup, often eaten to treat a cold. See page 500 for information on nam pla.
Ingredients
makes 4 servings
Step 1
Put the oil in a large saucepan and turn the heat to medium. A minute later, add the garlic and shallots and cook until softened, stirring occasionally, 3 to 5 minutes. Add the reserved shrimp shells and cook, stirring occasionally, until they turn pink, about 2 minutes.
Step 2
Add the stock, lemongrass, galangal, chiles, lime leaves, and lime zest; turn the heat to high and bring to a boil. Lower the heat and simmer, uncovered, for about 20 minutes.
Step 3
Carefully strain the stock; return it to the saucepan and bring to a boil. Add the shrimp and turn the heat to low; cook until the shrimp turn pink, 3 to 5 minutes. Add the mushrooms and bamboo shoots and simmer for another minute.
Step 4
Remove from the heat and stir in the nam pla, lime juice, and sugar. Stir, taste and adjust the seasoning, then garnish with cilantro or scallion and serve with the lime wedges.
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