1 stalk lemongrass (lower 1/3 finely minced and upper part kept whole)
3 cloves garlic, minced
1/2 tsp dried crushed chili or to taste
3 makrut lime leaves
1/2 to 3/4 cup fresh shiitake mushrooms, thinly sliced
12 to 14 medium or large raw shrimp, shelled
1 green and/or red bell pepper, sliced
Handful of cherry tomatoes (optional)
1/2 can coconut milk or to taste
2 Tbsp fish sauce
1 tsp brown sugar (optional)
Squeeze of lime juice (optional)
1/3 cup fresh cilantro, chopped (optional)
Steamed white rice
Instructions
Pour chicken stock into a deep cooking pot and turn heat to medium-high. Add prepared lemongrass to the pot, including upper parts of the stalk you didn't mince. Boil 5 to 6 minutes, or until fragrant.
Reduce heat slightly to achieve a nice simmer. Add garlic, chili, lime leaves, and mushrooms to broth. Continue simmering for another 5 minutes.
Add shrimp, bell pepper, and cherry tomatoes (if using). Simmer 5 to 6 minutes, or until shrimp are pink and plump.
Turn down the heat to low and add coconut milk and fish sauce. Taste-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 teaspoon brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer or creamier, or if it's too spicy for your taste.
Serve in bowls over rice with fresh cilantro sprinled over.
