Full Recipe
Author
Jet Tila | 2026-01-12
Description
My streamlined version of this famous soup is built on the Thai trinity of galangal, lemongrass and lime leaf. The broth should taste bright and aromatic, with shrimp added at the end so they stay tender. Balance is key — salt comes from fish sauce, acidity from lime juice and gentle heat from chiles. It's a quick version of the soup but still captures long-cooked flavor.
