Thai Tom Yum Soup with Shrimp Recipe

Ingredients

• 1 quart low sodium chicken broth
• 2 stalks lemongrass
• 1 inch peeled galangal root (sliced into discs (or substitute ginger root))
• 4 wild lime leaves (Kaffir lime leaves) (optional)
• 1 cup cherry tomatoes (halved)
• 1/2 pound white mushrooms (washed and quartered)
• 1/2 pound de-veined shrimp
• 2 Tablespoons fish sauce
• 1 Tablespoon chili-garlic sauce
• 1 lime (juiced)
• 2 Bird's Eye chilies (stemmed, seeded, and minced)
• 4 Tablespoons chopped cilantro leaves

Instructions

1. 1

   Bring the chicken broth along with two cups of water to a boil in a deep pot over medium-high heat. Add the lemongrass, galangal (or ginger) root, and lime leaves (if using). Reduce the heat to medium-low, add the tomatoes and mushrooms, then simmer for three minutes.

2. 2

   Meanwhile, place the lime juice, minced chilies, and cilantro leaves in the bottom of a large serving bowl.

3. 3

   Add the shrimp to the pot and cook until pink and opaque, about a minute. Stir in the fish sauce and chili-garlic sauce. Transfer the soup to the serving bowl, and enjoy.