This spicy soup is favored by most people that enjoy eating at Thai restaurants. It has a slight lemon taste and can be as mild or as spicy as you like. Most people order this soup as a separate dish, but in Thailand it is part of the meal and placed on top of rice, which is the way I prefer. Whatever way you like, as a soup or on the rice, I am certain you will enjoy the taste.

INGREDIENTS

2 cups chicken broth
½ cup coriander leaves (cut into small pieces)
¼ cup evaporated fat free milk
5 each mushrooms (cut in half)
7 each shrimp
1 each lemon grass (sliced to 1" length and crushed)
1 each green chili (crushed) 3 each galangal (sliced thin)
2 each kaffir lime leaves (torn or shredded)
2 each coriander root & stems (chopped)
3 each asparagus (cut to 1" lengths)
2 ½ tbsp. fish sauce
2 tbsp. lime juice
1 ½ tbsp. chili paste in soy bean oil

 PREPARATION

1. Using a mortar and pestle, crush the green chili and shredded (or torn) kaffir lime leaves with the coriander roots and stems and then set aside.
2. Using 4 of the shrimp, cut into small pieces and chop the pieces with the cutting knife, then set aside.
3. Boil the chicken broth in a pot, then add the galangal, and lemongrass and continue to boil for about 3 minutes
4. Add the mushrooms to the pot and continue to boil for another 2 to 3 minutes, then add the chopped shrimp, the 3 remaining shrimp, asparagus, fish sauce, and chili paste, then continue to boil for a few more minutes.
5. Add the condensed milk, and then turn off the heat and add the lime juice.
6. Add the kaffir lime leaves and crushed green chili that was previously set aside.
7. Serve hot in a soup bowl and garnish with the coriander leaves.

Make 1 serving