I was really in the mood for something spicy.
Something Thai – something citrusy, something gingery, and something to pair well with a chilled glass of Grooner.

The citrus-ginger combo, along with the spicy shrimp, was the plan to play off the simple, clean amazingness of my first bottle of Grüner Veltliner.

Oh boy was this spectacular.

It really, really was…

And, I’d have to say this is truly one of the easiest Thai soups to have ever been crafted in my kitchen.

Spicy Thai Lemongrass Shrimp Soup

1 tsp. coconut oil
4 oz. wild mushrooms, sliced
2 tsp. freshly grated ginger
3-4 mini sweet peppers, sliced
1 stalk lemongrass, thinly sliced
pinch of sea salt
2 cups water or broth (veggie or fish is best)
1 tsp. sugar free fish sauce (Red Boat)
1 tsp. red chili paste
1/3 lb. large shrimp, peeled and deveined
juice of 1 lime
1/4 cup fresh cilantro

In a medium stockpot, heat the coconut oil over medium-low heat. Add the mushrooms, ginger peppers, lemongrass, and salt. Stir and cook for a minute or two, coating everything in the oil and allowing the mushrooms to release their juice.
Add the water or broth (broth = much richer and more delicious), fish sauce, chili paste, and shrimp. Allow to simmer for about 10 minutes.
Add the lime juice and cilantro.
Remove from heat and allow to sit at least 10 minutes before serving (over night is even better).