Ingredients
- Water 1000.0 ml
- Chicken Bouillon Cube 2.0 pcs
- lemongrass 30.0 g
- garlic 15.0 g
- chili peppers 10.0 g
- fish sauce 45.0 g
- lime juice 60.0 ml
- white sugar 5.0 g
- shrimps 400.0 g
- button mushrooms 150.0 g
- tomatoes 100.0 g
- onion 50.0 g
- cilantro 10.0 g
Cooking Instructions
Trim the lemongrass stalks and smash them with the back of a knife to release oils; cut into 5cm segments.
Peel the garlic cloves and crush them lightly; slice the chili peppers into small rings.
In a large pot, bring 1000ml of water to a rolling boil.
Add the chicken bouillon cubes, lemongrass, garlic, and sliced chili peppers to the water.
Reduce heat to medium and simmer for 10 minutes until the liquid becomes aromatic.
Stir in the fish sauce and white sugar to balance the flavors.
Peel and devein the shrimp. Safety warning: Handle raw shrimp with care and wash all utensils and hands thoroughly after contact.
Halve the button mushrooms, dice the onion, and cut the tomatoes into wedges.
Bring the aromatic broth base back to a boil over medium-high heat.
Add the mushrooms, onion, and tomatoes; cook for 3 minutes until softened.
Add the raw shrimp and cook for 2 minutes until they turn pink and become opaque.
Turn off the heat immediately. Stir in the lime juice and garnish with fresh cilantro before serving in bowls.