I always try to plan ahead for dinners as I am always so tired after work. It is not practical but this soup is one dish that I can make before hand. This true authentic Thai soup is bright and flavorful and is sure to satisfy your desire for a nice soup on a cold evening although I must say it is perfect in any weather. It is no secret I love thai cooking any time of year. If you are going to make this soup a day or two prior to eating it all you need to do is thaw your frozen shrimp and add to hot stock and heat the two thoroughly. If you do not like hot foods or you are not sure what to expect then just use either the fresh chilies or the paste. In case you didn’t know hot spicy soups like this are the secret to saying slim. They speed up your metabolism and help you burn faster. Just another reason why this soup is a keeper.


  • 1/3 lb shrimp (shelled, with tail)
  • 8 fresh mushrooms, cut in half
  • 12 canned straw mushrooms
  • 2 cups stock (fish or chicken stock)
  • 1/2 stalk fresh lemongrass, cut in 1-inch long pieces
  • 4 fresh lime leaves
  • 1 inch fresh galangal or ginger
  • 4 -6 fresh chili peppers
  • 2 tablespoons premium fish sauce
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon chili paste, with soya oil (optional)
  • fresh snipped cilantro, as desired


  1. Devein shrimp; rinse and drain.
  2. Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
  3. Remove chunks of lemon grass and whole chiles.
  4. Sprinkle with fresh cilantro; serve.