Thai Tom Yum Soup with Lemongrass

Ingredients

• 4 cups chicken broth
• 2 stalks lemongrass cut into 2-inch pieces and smashed
• 4 slices galangal
• 3 leaves kaffir lime torn
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 2 teaspoons chili paste
• 200 grams shrimp peeled and deveined
• 100 grams mushrooms sliced
• 1 medium tomato cut into wedges
• 1 small onion sliced
• 1 handful cilantro chopped
• 1 handful Thai basil chopped

Instructions

1. 1 In a large pot, bring the chicken broth to a boil over medium-high heat.
2. 2 Add the lemongrass, galangal slices, and kaffir lime leaves to the pot. Let it simmer for 5 minutes to release the flavors.
3. 3 Stir in the fish sauce, lime juice, and chili paste, mixing well to incorporate the flavors.
4. 4 Add the shrimp to the pot and cook until they turn pink, about 3-4 minutes.
5. 5 Introduce the mushrooms, tomato wedges, and onion slices. Simmer for another 5 minutes until the vegetables are tender.
6. 6 Taste the soup and adjust seasoning with more fish sauce or lime juice if needed.
7. 7 Remove from heat and garnish with chopped cilantro and Thai basil before serving.