Tom Yum Soup with Shrimp

Ingredients

• 200 g onion
• 150 g tomato
• 20 g red chili
• 15 g galangal
• 2 lemongrass stalks
• 250 g raw large shrimp
• 1 chicken bouillon cube
• 120 g oyster mushrooms
• 8 makrut lime leaves
• 25 ml fish sauce
• 25 ml lime juice
• 70 ml coconut milk
• 1 tbsp Thai chili jam (optional)
• 1 handful cilantro (optional)
• 1 tbsp sugar

Steps

1. Combine 1.3 liters water, onion, tomato, chili, galangal, lemongrass, shrimp heads (if available), and chicken bouillon cube in a large saucepan. Bring to a boil, then simmer for 20 minutes until the liquid has reduced.
2. Carefully strain the broth into a bowl, discarding shrimp heads. Return the strained vegetables and herbs to the saucepan and pour the broth back in.
3. Stir in the oyster mushrooms and lime leaves, then cook for 3 minutes until mushrooms are tender.
4. Add sugar, fish sauce, lime juice, coconut milk, and shrimp. Bring to a boil and cook for 1-2 minutes until shrimp are cooked through.
5. Remove from heat and discard lemongrass. Stir in Thai chili jam, if using.
6. Garnish with fresh cilantro, if desired, and serve immediately.