Ingredients
- 2 quarts chicken broth
- 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
- 10 1″ kaffir lime leaves (about 2 packed tablespoons)
- 1-inch piece fresh galangal, sliced
- 3 thai chiles, sliced length-wise
- 2 tablespoons fish sauce
- 1 1/2 teaspoons sugar
- 1 package sliced shitake mushrooms
- 1 pound large shrimp, peeled with tails on
- 2 limes, juiced
- 1 handful fresh cilantro, chopped
- Udon noodles
Directions
Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Be sure to keep an eye on the spiciness — remove the chiles when it’s reached the desired level of spice.
In a separate pot, boil udon noodles, then drain and set aside (if using pre-cooked noodles, you can skip this step).
Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It’s a good idea to tell your guest’s that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
Add noodles to each individual bowl, then ladle soup on top.