Thai Tom Yum Soup

Ingredients

• Water (4 cups)
• Lemongrass (2 stalks, cut into 2-inch pieces and smashed)
• Kaffir lime leaves (4 leaves, torn into pieces)
• Galangal (1 inch, sliced (can substitute with ginger if unavailable))
• Thai chili (2-3, smashed (adjust for spice preference))
• Mushrooms (1 cup, sliced (shiitake or button mushrooms work well))
• Shrimp (1 pound, peeled and deveined)
• Fish sauce (3 tablespoons)
• Lime juice (2 tablespoons, freshly squeezed)
• Sugar (1 teaspoon)
• Green onions (1/4 cup, chopped (for garnish))
• Cilantro (1/4 cup, chopped (for garnish))

Instructions

1. In a large pot, bring 4 cups of water to a rolling boil over medium-high heat.
2. Add the smashed lemongrass, torn kaffir lime leaves, sliced galangal, and smashed Thai chili to the pot. Let it simmer for 5 minutes to allow the flavors to infuse.
3. Next, add the sliced mushrooms and shrimp to the pot. Cook for an additional 3-4 minutes, or until the shrimp turn pink and are cooked through.
4. Stir in the fish sauce, lime juice, and sugar. Taste the broth and adjust the seasoning as necessary, adding more fish sauce or lime juice to your preference.
5. Carefully remove the lemongrass, kaffir lime leaves, and galangal slices from the soup, as they are not meant to be eaten.
6. Ladle the soup into bowls and garnish with chopped cilantro and green onions. Serve hot and enjoy!