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

Method

1. 01
   In a large pot, bring the chicken broth to a boil over medium-high heat.
2. 02
   Add the lemongrass, galangal slices, and kaffir lime leaves to the pot. Let it simmer for 5 minutes to release the flavors.
3. 03
   Stir in the fish sauce, lime juice, and chili paste, mixing well to incorporate the flavors.
4. 04
   Add the shrimp to the pot and cook until they turn pink, about 3-4 minutes.
5. 05
   Introduce the mushrooms, tomato wedges, and onion slices. Simmer for another 5 minutes until the vegetables are tender.
6. 06
   Taste the soup and adjust seasoning with more fish sauce or lime juice if needed.
7. 07
   Remove from heat and garnish with chopped cilantro and Thai basil before serving.