Name: Thai Coconut Lemongrass Soup with Shrimp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1 lb (450g) large shrimp, peeled and deveined; 4 cups (1 liter) chicken broth (or vegetable broth); 1 can (14 oz/400ml) coconut milk; 2 stalks fresh lemongrass, tough outer layers removed, cut into 3-inch pieces and smashed; 4 slices fresh galangal (or 1-inch piece ginger, sliced); 5 kaffir lime leaves, torn into pieces; 2 Thai bird’s eye chilies, sliced (adjust to taste); 200 g (7 oz) white mushrooms, sliced; 1 small onion, thinly sliced; 2 tbsp fish sauce; 1 tbsp lime juice (plus more to taste); 1 tsp sugar; ½ tsp salt (or to taste); Fresh cilantro leaves, for garnish; 1 small red chili, thinly sliced, for garnish (optional); Lime wedges, for serving

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