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Spicy Thai Shrimp Soup with Fresh Cilantro (Coriander)


4 servings


3 qts chicken stock (preferably homemade)

2 six-inch stalks fresh lemon grass, sliced

1-2 red chili peppers, seeded and thinly sliced

zest of one lime

½ lb fresh straw mushrooms

1 lb large shrimp (12-15 per pound), shelled and deveined

⅔ cup lime juice

4 scallions, sliced

½ cup fresh cilantro (coriander)


In a large soup pot, combine broth, lemon grass, chili peppers and lime zest. Bring to a boil; cover and simmer for 15 minutes.

Lift out lime zest and discard.

Add mushrooms and shrimp; simmer for four minutes. Stir in lime juice.

Transfer shrimp to serving bowl. Pour in broth. Sprinkle with scallions and coriander.

Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988..


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