Tom Yum Soup
Serves 4
Ingredients
Method
4 cups Chicken Broth
1 Lemongrass, Sliced
3 Kaffir Lime Leaves
3 Galangal
1 Red Chili, Sliced
1 lb. Shrimp, Peeled And Deveined
½ cup Mushrooms, Sliced
2 tbsp. Fish Sauce
1 tbsp. Sugar
2 tbsp. Lime Juice
¼ cup Fresh Cilantro, Chopped
In a pot, bring the chicken broth to a boil.
Add the lemongrass, kaffir lime leaves, galangal, and red chili. Simmer for about 10 minutes.
Add the shrimp and mushrooms, and cook until the shrimp turns pink.
Stir in the fish sauce, sugar, and lime juice. Adjust seasoning to taste.
Serve the soup hot, garnished with fresh cilantro.