Tom Yum Soup

Ingredients

• 8 oz shrimp, peeled and deveined
• 2 lemongrass stalks, bruised and cut into 2-inch pieces
• 4 kaffir lime leaves
• 1 tbsp galangal, sliced(optional)
• 6 oz mushrooms (straw or oyster), halved
• 2 Thai bird chilies, bruised(optional)
• 2 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp tom yum paste(optional)
• 4 cups chicken or shrimp stock
• 1/4 cup coconut milk(optional)
• 2 tbsp cilantro, chopped(optional)

Instructions

1. 1

   Bring the stock to a boil in a pot over medium-high heat. Add lemongrass, kaffir lime leaves, galangal, and chilies, then simmer for 5 minutes to infuse the broth.

2. 2

   Stir in the tom yum paste and mushrooms, and simmer for 4-5 minutes until the mushrooms are tender.

3. 3

   Add the shrimp and cook 2-3 minutes until pink and just cooked through.

4. 4

   Remove from heat and stir in fish sauce, lime juice, and coconut milk if using. Taste and adjust with more lime or fish sauce.

5. 5

   Ladle into bowls, garnish with cilantro, and serve hot.