Thai Tom Yum Soup with Shrimp

Ingredients

• 1 pound shrimp peeled and deveined
• 4 cups chicken stock
• 2 stalks lemongrass cut into 2-inch pieces and smashed
• 3 slices galangal
• 3 leaves kaffir lime torn
• 1 cup mushrooms sliced
• 2 tablespoons fish sauce
• 1 tablespoon lime juice freshly squeezed
• 2 teaspoons sugar
• 2 pieces Thai chilies smashed
• 1/4 cup cilantro chopped

Instructions

1. 1 In a large pot, bring the chicken stock to a boil over medium-high heat.
2. 2 Add the lemongrass, galangal, and kaffir lime leaves to the pot and let it simmer for 5 minutes to release the flavors.
3. 3 Add the mushrooms and continue to simmer for another 3 minutes.
4. 4 Stir in the fish sauce, lime juice, and sugar, adjusting to taste.
5. 5 Add the shrimp and chilies to the pot and cook until the shrimp are pink and opaque, about 3-4 minutes.
6. 6 Remove the pot from heat and discard the lemongrass and kaffir lime leaves.
7. 7 Ladle the soup into bowls and garnish with chopped cilantro before serving.