Tom Yum Soup with Shrimp

Ingredients

• 1 lb Shrimp, peeled and deveined
• 4 cup Chicken or vegetable broth
• 2 Lemongrass stalks
• 1 inch Galangal, sliced
• 4 Kaffir lime leaves
• 8 oz Mushrooms, sliced (straw or oyster)
• 3 tbsp Fish sauce
• 3 tbsp Lime juice, fresh
• 2 tbsp Tom Yum paste (optional)
• 2 Thai bird's eye chilies, crushed (optional)
• ¼ cup Cilantro, chopped (optional)
• 1 cup Cherry tomatoes, halved (optional)

Steps

1. Prepare aromatics: bruise lemongrass stalks and cut into 2-inch pieces, thinly slice galangal, and tear kaffir lime leaves.
2. Bring broth to a boil in a medium pot. Add lemongrass, galangal, kaffir lime leaves, and Tom Yum paste (if using). Reduce heat and simmer for 5-7 minutes to infuse flavors.
3. Add mushrooms and cherry tomatoes (if using) to the pot and cook for 2-3 minutes until slightly softened.
4. Stir in shrimp and cook for 2-4 minutes, or until pink and opaque. Do not overcook.
5. Remove from heat. Stir in fish sauce, fresh lime juice, and crushed chilies (if using). Taste and adjust seasonings as needed.
6. Ladle into bowls and garnish with fresh cilantro before serving.