When looking at this recipe, you may come across ingredients you’ve never used before, but don’t worry—I’ve included tips on where to find them and substitutions that work well.

Ingredient Guide & Substitutions

• Lemongrass – A key ingredient that adds a citrusy aroma. It’s often sold chopped in small plastic containers near fresh herbs at grocery stores. If you find whole stalks, trim the root end and tough outer layers, then use a rolling pin to bruise the stalk, releasing its flavorful oils.

• Thai Chilies – These tiny but mighty chilies pack serious heat. They range from 50,000 to 100,000 Scoville Heat Units (SHU), compared to jalapeños (2,500–8,000 SHU). If you can’t find them fresh, they’re available dried or fresh on Amazon. Serrano peppers (6,000–23,000 SHU) make a decent substitute with a milder heat.

• Mushrooms – Though I personally don’t eat them, I still cook with them for added depth of flavor. White, button, cremini, or oyster mushrooms work best. Avoid portobellos, as they can turn the soup into an unappetizing shade of gray.

• Galangal – A traditional ingredient that can be tricky to find. I sometimes get it at The Fresh Market or Asian grocery stores. If you can’t locate fresh galangal, you can substitute peeled, thinly sliced ginger, even though they’re not identical in flavor. Like ginger, galangal can be put in the freezer to keep for your next recipe.

• Kaffir Lime Leaves – These add a unique citrusy note, but I’ve never been able to find them locally and have stopped looking. Instead, I substitute the zest of 2–3 limes, which works well.

• Fish Sauce – Found in the Asian aisle of most grocery stores. Thai Kitchen is a common brand, but I prefer Red Boat Fish Sauce for its deeper, richer flavor. I use fish sauce in many dishes, so I buy a larger bottle on Amazon—it’s a better value than smaller grocery store options.

I hope these tips help you feel more confident making this soup. The little extra effort is well worth it—I promise!