Spicy Thai Tom Yum Soup with Shrimp

Ingredients

• 1 lb shrimp peeled and deveined
• 4 cups chicken stock
• 1 cup mushrooms sliced
• 3 stalks lemongrass cut into 2-inch pieces and smashed
• 4 slices galangal thinly sliced
• 3 cups water
• 2 tablespoons fish sauce
• 1-2 tablespoons Thai chili paste
• 3 kaffir lime leaves torn into pieces
• 2 limes juiced
• 1 tablespoon sugar
• 2 red chilies sliced
• 1 handful cilantro chopped

Instructions

1. 1 In a large pot, bring chicken stock and water to a boil over medium-high heat.
2. 2 Add lemongrass, galangal, and kaffir lime leaves. Let it simmer for 5 minutes to release the flavors.
3. 3 Add the mushrooms and continue to simmer for another 5 minutes.
4. 4 Stir in the fish sauce, Thai chili paste, and sugar. Mix well.
5. 5 Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
6. 6 Remove the pot from heat and stir in lime juice and sliced red chilies.
7. 7 Taste and adjust seasoning with more fish sauce or lime juice if needed.
8. 8 Ladle the soup into bowls and garnish with chopped cilantro before serving.