I often remake meals that I’ve experienced during my travels. I had some amazing soup at Weera Thai in Las Vegas and so I have attempted this many times and I’ve finally found the perfect ingredients.
- If you’ve opted to add your favorite vegetables, I listed the ones that I add in, clean (I prefer to use baking soda) and coarsely chop the vegetables and set them to the side (if you have baby bok choy you can keep whole or slice in half)
- In a medium-large saucepan, combine coconut milk (I prefer Chaokoh as it tends to be creamier), chicken broth, ginger and lemongrass (I tried the version in the tube the first time and there is no comparison, you must find fresh lemongrass!!) and bring to a boil over Medium-High Heat (be sure to watch the pot to ensure that it does not boil over, this may have happened to me once or twice).
- Reduce heat to medium-low/low, add carrots, lime juice, fish sauce, sugar and chili paste and simmer for ~4 mins
- Add mushrooms and remaining vegetables (napa cabbage & baby bok choy) and simmer for ~1 min then add Shrimp (peeled and de-veined) and simmer for ~2-3 minutes or until thickest part is opaque
- Add Thai Basil, cilantro and salt to taste (I normally add an extra lime in place of extra salt)
- Serve and enjoy (I typically top with a pinch of thai chili flakes)
Let me know how yours turns out as well as any extra ingredients that you opt to include!