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 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

Method

1. 01
   In a large pot, bring chicken stock and water to a boil over medium-high heat.
2. 02
   Add lemongrass, galangal, and kaffir lime leaves. Let it simmer for 5 minutes to release the flavors.
3. 03
   Add the mushrooms and continue to simmer for another 5 minutes.
4. 04
   Stir in the fish sauce, Thai chili paste, and sugar. Mix well.
5. 05
   Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
6. 06
   Remove the pot from heat and stir in lime juice and sliced red chilies.
7. 07
   Taste and adjust seasoning with more fish sauce or lime juice if needed.
8. 08
   Ladle the soup into bowls and garnish with chopped cilantro before serving.