Forget Chicken Noodle Soup. THIS is my Jewish Penicillin – my “cure-all” and the item I crave 4 more most in life.
Yes, spicy soup. SHRIMP soup. Spicy Shrimp Lemongrass Soup – this is what does the trick for me ✨💫🌟 in life.
When we add homemade noodles (rather than traditional Jasmine rice), life is grand.

Tom Yum Goong or Thai Lemongrass soup – made with shrimp or prawns. The base of the soup is infused with many so many herbs and flavors, your mind will be blown!

Lemongrass Noodle Bowl

5 cups water (or fish stock)
4 lemongrass stalks
10-15 kaffir lime leaves
1 1/2″ chunk galangal
4 shallots
5 Thai chilis
2 cups baby straw mushrooms
1 cup celery, sliced on a bias
1/2 cup fresh bean sprouts
1/4 cup fresh basil, chopped
20 smallish raw shrimp
2 Tbs. fish sauce
juice and zest of 1 fresh lime
1 Tbs. Thai chili paste

fresh, homemade noodles*

Bring water to a boil in a pot.

Chop the roots off the lemongrass and discard, along with the outermost leaf of each stalk. Slice each stalk into 1″ strips.

Hand-tear the kaffir lime leaves.

Thinly slice the galangal root.

Peel the shallots finely dice.

Gently pound the lemongrass, galangal, shallots, and chilis with a mortar and pestle and add them to the pot. Boil for about 10 minutes (This will allow the herbs to release fragrance and infuse the base of the soup).

Next, smash the chiles on a cutting board with the back of a knife.

Peel and devein the shrimp.

Once the water boils, add the mushrooms and shrimp, and celery to the pot and cook for 2-3 minutes or so.

Add the fish sauce and Thai chili paste.

Next, add the fresh noodles.* Boil for 2-3 minutes.

Taste test the soup and adjust the flavor as needed before adding the kaffir lime leaves and bean sprouts and removing from heat.

Add the lime juice and zest and taste test again and adjust as needed.

Transfer the soup to a serving bowl and sprinkle with the chopped basil.