I was feeling pretty sick the other night and needed some soup to soothe my soul. I had a spicy shrimp soup at a Thai restaurant years ago that was the inspiration for creating this recipe at home. I’m really glad it worked out. The spiciness cleared out my sinuses and it came together pretty quickly with minimal effort. I will definitely be making this again.
This soup is pretty accessible. Usually Thai dishes call for exotic ingredients like kefir lime leaves, fish sauce and galangal. This is a Thai-style dish, so I just used what I had in my pantry. It tasted pretty close to the real thing so I’m happy with it and I’m glad I didn’t have to run to the store and search for things when I was sick.
The base is great, and I can imagine adding more veggies to make it into a full meal. Commenter Kathy D. suggested baby corn, beech mushrooms, bamboo shoots, chinese cabbage, and pea pods. I also think bell pepper, water chestnuts, straw mushrooms, and carrots would be great here.