tom yum Soup

 Ingredients:

4 cups chicken or vegetable broth
1 stalk lemongrass, cut into 3-inch pieces and smashed
3-4 kaffir lime leaves, torn
1-inch piece of galangal (or ginger if unavailable), sliced
3-4 Thai bird’s eye chilies, smashed (adjust based on spice preference)
200g (7 oz) shrimp, peeled and deveined (or chicken/tofu)
1 cup mushrooms, sliced (shiitake, oyster, or button)
2 medium tomatoes, quartered
3 tablespoons fish sauce (or soy sauce for a vegetarian option)
1 tablespoon sugar
3-4 tablespoons lime juice (freshly squeezed)
1-2 tablespoons chili paste (optional for extra heat)
Fresh cilantro for garnish
Optional: Thai chili oil for drizzling
Instructions:

Prepare the Broth: In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.
Infuse the Flavors: Add the lemongrass, kaffir lime leaves, galangal, and smashed bird’s eye chilies. Let it boil for 5-7 minutes to allow the flavors to infuse.

Add the Vegetables: Stir in the mushrooms and tomatoes, cooking for about 2-3 minutes.
Cook the Protein: Add the shrimp (or chicken/tofu) to the pot. Allow it to cook for 2-3 minutes, or until the shrimp turns pink and opaque, or the chicken/tofu is fully cooked.
Season the Soup: Stir in the fish sauce, sugar, and chili paste (if using). Adjust the seasoning to taste by adding more fish sauce or sugar if needed.
Add Lime Juice: Remove the soup from heat and stir in the freshly squeezed lime juice for that tangy flavor.
Serve: Pour the soup into bowls and garnish with fresh cilantro. Optionally, drizzle with Thai chili oil for extra spice.
Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes