A delightful Thai-inspired soup featuring shrimp, coconut milk, and aromatic herbs.
Pour the coconut milk and water into a cooking pot and bring to a gentle simmer.
Use a mix of coconut milk and water for a balanced creaminess.
Slice the lemongrass and process it in a food processor until finely chopped. Add it to the pot.
Crush the lemongrass slightly before processing to release its aroma.
Add the galangal powder, garlic, chili, and kaffir lime leaves to the pot. Stir well.
Adjust the amount of chili to suit your spice preference.
Add the sliced bell pepper and mushrooms to the pot. Simmer for 5 minutes.
Cut the vegetables into even slices for uniform cooking.
Add the shrimp to the pot and cook until they turn pink, about 3 minutes.
Avoid overcooking the shrimp to keep them tender.
Stir in the fish sauce and adjust the seasoning to taste. Garnish with fresh cilantro before serving.
Taste the soup and adjust the seasoning with fish sauce or lime juice.
