A vividly fragrant, explosively sour and spicy shrimp soup powered by a holy trinity of Thai aromatics: lemongrass, galangal, and makrut lime leaves.
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Bring the stock to a . Add the bruised lemongrass, sliced galangal, and torn lime leaves. for 5 minutes to the aromatics.
Stir in the nam prik pao (chili jam), bruised chilies, and fish sauce.
Add the mushrooms and for 2 minutes .
Add the shrimp. Cook just until they turn pink and curl (about 2 minutes ). Turn off the heat immediately.
Stir in the fresh lime juice ( lime juice ruins its brightness).
Taste and adjust the balance—it should be sharply sour, salty, and spicy. Garnish with cilantro.
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