Thai Soup with Giant Lobster Shrimp

Ingredients

• 1 Galangal
• 2 Spring Onions
• 1 stalk lemongrass
• 4 coriander roots (with green)
• 3 red chilies
• 4 tomatoes
• 4 Thai shallots
• 100 g snake beans (or green beans)
• 100 g small mushrooms
• 600 g lobster shrimp (peeled and deveined, except for the tail segment)
• 1 l vegetable broth
• 1 tsp red curry paste
• 4 kaffir lime leaves
• 2 tbsp fish sauce
• 2 tbsp Lime juice
• lime wedge (for serving)

Instructions

1. 1.

   Slice the Galangal into thin slices. Wash the spring onions and lemongrass and cut them diagonally into thin slices. Separate the coriander green, rinse it, and pluck the leaves. Cut the roots small. Rinse the chilies, deseed if desired, and slice into rings. Wash the tomatoes, remove the stem end, and cut into wedges. Peel the shallots and cut into strips. Wash the beans, trim them, and cut into bite‑sized pieces. Clean the mushrooms and quarter them.

2. 2.

   Bring the broth with the curry paste to a boil in a pot and add the Galangal, lemongrass, spring onions, coriander roots, and lime leaves. Let it simmer for about 5 minutes. Then add the remaining vegetables and shrimp and let it gently simmer for about 8 minutes. After that, leave it for another 2 minutes off the heat.

3. 3.

   Season with fish sauce and lime juice and serve in bowls. Garnish with coriander green and serve with lime wedges. Aromatic rice pairs well.