Simple Thai-style Lemongrass Shrimp Soup

Step 1

Cut off the dry end and a few top leaves of the lemongrass stem.

Step 2

Bruise the stem with the handle of a knife and cut into 1-inch long pieces.

Step 3

Reserve.

Step 4

Bruise the chilies, cut them in half, scoop out and discard the seeds.

Step 5

Reserve the chilies.

Step 6

Bring the water to boil.

Step 7

Add lemongrass and ginger, and squeeze out half the lime into the water.

Step 8

Boil 2-3 minutes.

Step 9

Add fish sauce and chili-garlic paste.

Step 10

Cook for another minute.

Step 11

Add tomatoes and mushrooms.

Step 12

Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).

Step 13

Squeeze the other half of the lime into the soup.

Step 14

Take off the heat.

Step 15

Add the chilies and let stand a few seconds, then add the shrimp.

Step 16

Garnish with cilantro and serve immediately.

Step 17

Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.

Step 18

They do add flavour when left in the soup while you eat it.