5 Easy Thai Recipes You Need To Spice Up Your Week

WHAT YOU'LL NEED

2 cups (475 ml) chicken stock
1 teaspoon salt
10 thin slices galangel or ginger
4 kaffir lime leaves, torn
5-7 stalks lemongrass, sliced on an angle into 1¼-inch/3 cm lengths
½ onion, thinly sliced
2 plum tomatoes, quartered
5 oz/150 g straw or white mushrooms, halved
12 raw jumbo shrimp (king prawns), peeled and deveined
3 tablespoons fresh lime juice
5 fresh green bird’s eye chilis, crushed
¼ teaspoon granulated sugar
2 tablespoons fish sauce
3 small shallots, crushed
3 scallions (spring onions), cut into 1½-inch/4 cm lengths
handful of cilantro (coriander), chopped

LET'S GET COOKING

Combine the chicken stock, 2 cups (475 ml) water, and salt in a large pan. Bring to a boil over medium heat. Add the galangal, kaffir lime leaves, and lemongrass, return to a boil, and cook for 1-2 minutes. Add the onion and tomatoes, return to a boil, and add the mushrooms and shrimp. Boil for 1 minute, or until the shrimp are cooked. Add the lime juice, chilis, sugar, fish sauce, and shallots and stir. Ladle into soup bowls, sprinkle with the scallions and cilantro, and serve.