Ingredients
6 cups chicken stock
1 stalk lemongrass, minced, or 2 1/2 to 3 tablespoons frozen or bottled prepared lemongrass
2 makrut lime leaves
4 cloves garlic, minced
1 teaspoon grated galangal, or ginger
1 to 2 red Thai bird chilies, thinly sliced, or 1 to 2 teaspoons Thai chili sauce
1 cup mushrooms, sliced thinly, optional
12 medium raw shrimp, shelled and deveined
1 to 4 cups mixed seafood of choice, such as mussels, scallops, crab, or fillet
1 medium tomato, cut into thin strips
3 to 4 pieces baby bok choy, optional
7 ounces full-fat coconut milk
2 tablespoons fish sauce
1 tablespoon soy sauce
2 1/2 tablespoons freshly squeezed lime juice
1 teaspoon sugar
1/4 cup coarsely chopped fresh cilantro leaves
Directions
1
Steps to Make It
2
Gather the ingredients.
3
Add the stock, lemongrass, and lime leaves to a large pot over medium-high heat. If using fresh lemongrass, also add the upper stalk pieces for extra flavor. Bring to a boil.
4
Add garlic, galangal, chili, and mushrooms if using. Reduce heat to medium. Simmer until mushrooms are soft, 2 to 3 minutes.
5
Add the shrimp, seafood, tomato, and baby bok choy, if using. Simmer over medium heat until the shrimp turns pink and mussels have opened, 3 to 4 minutes. Scallops, crab, and fish should all be firm to the touch and no longer translucent.
6
Reduce heat to medium-low. Add the coconut milk, fish sauce, soy sauce, lime juice, and sugar, and stir well to combine. Gently simmer until hot (do not boil at this point). Taste-test the soup, adding more fish sauce, soy sauce, lime juice, sugar, or coconut milk, if desired.
7
Divide into bowls and garnish with cilantro. For an extra hit of flavor, you can also add some Thai chili sauce, Nam Prik Pao, either store-bought or homemade.