Tom Yum Soup

Ingredients

• 600 ml Chicken broth
• 300 g Shrimp, peeled and deveined
• 3 Stangen Lemongrass stalks
• 3 cm Galangal
• 4 Kaffir lime leaves
• 3 Lime(s)
• 4 Chili peppers
• 2 EL Fish sauce
• 1 TL Raw sugar
• 100 g Mushrooms
• 1/2 Bund Cilantro

Instructions

1. Bring the chicken broth to a boil in a pot. Lightly bruise the lemongrass stalks and cut them into 5 cm long pieces. Slice galangal thinly. Tear the kaffir lime leaves.
2. Add lemongrass, galangal, and kaffir lime leaves to the boiling broth and simmer for 10 minutes to release the flavors.
3. Add the shrimp and mushrooms to the broth and simmer for another 3-5 minutes until the shrimp are cooked through and pink.
4. Stir in lime juice, fish sauce, and raw sugar. Slice the chili peppers into rings and add them to the soup along with chopped cilantro.
5. Taste the soup and adjust seasoning with more lime juice, fish sauce, or sugar if needed. Serve hot and enjoy immediately.

Nutrition