Thai Tom Yum Soup with Shrimp and Mushrooms

Ingredients

• 4 cups chicken broth
• 1 cup coconut milk
• 1 pound shrimp peeled and deveined
• 1 cup button mushrooms sliced
• 2 stalks lemongrass cut into 2-inch pieces and smashed
• 3 slices galangal
• 4 pieces kaffir lime leaves torn
• 2-3 tablespoons fish sauce
• 2 tablespoons lime juice freshly squeezed
• 2-3 tablespoons Thai chili paste
• 1 tablespoon palm sugar
• 2 cloves garlic minced
• 1 teaspoon salt
• 1/4 cup cilantro chopped
• 1-2 pieces Thai bird's eye chilies crushed

Instructions

1. 1 In a large pot, bring the chicken broth to a boil over medium-high heat.
2. 2 Add the lemongrass, galangal, and kaffir lime leaves to the pot. Simmer for 5 minutes to infuse the flavors.
3. 3 Stir in the fish sauce, lime juice, Thai chili paste, palm sugar, and salt. Mix well until the sugar has dissolved.
4. 4 Add the coconut milk to the pot and bring back to a gentle simmer.
5. 5 Add the shrimp and mushrooms to the pot. Cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
6. 6 Add the minced garlic and crushed Thai bird's eye chilies. Stir well and adjust seasoning to taste.
7. 7 Remove from heat and discard the lemongrass, galangal, and kaffir lime leaves.
8. 8 Garnish with chopped cilantro before serving. Serve hot.