Tom Yum Goong

Ingredients

• 300 g Fresh Shrimp (peeled and deveined)
• 1 liter Chicken Broth (or vegetable broth)
• 2 stalks Lemongrass (bruised and cut into 2-inch pieces)
• 5 leaves Kaffir Lime Leaves (torn into pieces)
• 3 slices Galangal (sliced thinly)
• 200 g Mushrooms (sliced)
• 3 pieces Thai bird's eye chili (smashed)
• 3 tbsp Fish Sauce
• 3 tbsp Lime Juice
• 1 bunch Coriander (for garnish)

Instructions

1. 1
   In a pot, bring the chicken broth to a boil over medium heat. Add the lemongrass, kaffir lime leaves, galangal, and bird's eye chili. Let it simmer for about 10 minutes to infuse the flavors.
2. 2
   Add the mushrooms and cook for another 5 minutes until they are tender.
3. 3
   Stir in the shrimp and cook until they turn pink, about 2-3 minutes. Season with fish sauce and lime juice to taste.
4. 4
   Remove from heat and garnish with fresh cilantro. Serve hot with rice or on its own.

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