This is another Thai inspired soup from my Around the World cookbook. I love the contrast of the spice from the chilis, and the zing of the lemongrass and lime juice. The heat level will vary depending on how hot your chilis are. I used serrano, and left the seeds intact so it was pretty spicy. For a milder soup, remove the seeds from the chilis and discard. While this recipe shares many of the same ingredients and techniques as the coconut soup I posted earlier in the month, the final result is much different.
4 cups chicken stock (preferably homemade)
3 stalks lemongrass, trimmed and bruised
5 kaffir lime leaves
1 can (drained) or 1/2 cup fresh small mushrooms
3 Tbsp fish sauce
1/4 cup lime juice
2 Tbsp green onion
2 red chilis sliced crosswise
1 Tbsp coriander leaves
1 can mixed “stir fry” vegetables like bamboo shoots, carrots, sprouts and water chestnuts.
Place stock in a large pot with the lemongrass, lime leaves, sliced chilis and half of the green onion. Bring to a boil, then reduce heat and allow to simmer for about 20 minutes. Strain liquid into another pot, and return to heat discarding solids. Add all of the other ingredients except coriander leaves, and cook until shrimp turns pink. Add coriander leaves and stir, cooking about another 5 minutes. Enjoy!