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 tablespoons fish sauce
• 2 tablespoons lime juice, freshly squeezed
• 2 tablespoons Thai chili paste
• 1 tablespoon palm sugar
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 cup cilantro, chopped
• 1 pieces Thai bird's eye chilies, crushed

Method

1. 01
   In a large pot, bring the chicken broth to a boil over medium-high heat.
2. 02
   Add the lemongrass, galangal, and kaffir lime leaves to the pot. Simmer for 5 minutes to infuse the flavors.
3. 03
   Stir in the fish sauce, lime juice, Thai chili paste, palm sugar, and salt. Mix well until the sugar has dissolved.
4. 04
   Add the coconut milk to the pot and bring back to a gentle simmer.
5. 05
   Add the shrimp and mushrooms to the pot. Cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
6. 06
   Add the minced garlic and crushed Thai bird's eye chilies. Stir well and adjust seasoning to taste.
7. 07
   Remove from heat and discard the lemongrass, galangal, and kaffir lime leaves.
8. 08
   Garnish with chopped cilantro before serving. Serve hot.