Tom Yum Goong (Thai Spicy Shrimp Soup)

• 1 lb shrimp, peeled and deveined
• 2 stalks lemongrass, bruised and sliced
• 1 inch piece galangal, sliced
• 5 kaffir lime leaves, torn
• 1 cup straw mushrooms or button mushrooms
• 3 tablespoons fish sauce
• 3 tablespoons fresh lime juice
• 2-3 Thai bird's eye chilies, smashed
• 1/4 cup fresh cilantro leaves

Instructions

1. 1

   Bring 4 cups of water (or chicken stock) to a boil in a pot.

2. 2

   Add the bruised lemongrass, sliced galangal, and torn kaffir lime leaves. Simmer for 5-10 minutes to infuse the broth with flavor.

3. 3

   Add the mushrooms and smashed Thai chilies. Cook for 2-3 minutes.

4. 4

   Add the shrimp and cook just until they turn pink and opaque, about 1-2 minutes. Do not overcook.

5. 5

   Turn off the heat. Stir in the fish sauce and fresh lime juice. Taste and adjust seasoning, adding more lime or fish sauce if needed.

6. 6

   Ladle into bowls and garnish with fresh cilantro leaves before serving.