Tom Yum Soup

• 1 lb large shrimp (peeled, shells reserved)
• 2 lemongrass (stalks, bruised and cut)
• 4 slice galangal or ginger
• 6 kaffir lime leaves (torn)
• 4 Thai bird's eye chilies (crushed)
• 1 ½ cup mushrooms (halved)
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 1 cup cherry tomatoes (halved)
• ¼ cup fresh cilantro
• 4 cup chicken broth

How to Make It

1. 1

   Simmer shrimp shells in broth 10 minutes. Strain and return broth to pot.

2. 2

   Add lemongrass, galangal, lime leaves, and chilies. Simmer 5 minutes.

3. 3

   Add mushrooms and tomatoes. Cook 3 minutes.

4. 4

   Add shrimp and cook 2 minutes until pink.

5. 5

   Season with fish sauce and lime juice. Taste — it should be sour, spicy, and savory.

6. 6

   Ladle into bowls and garnish with fresh cilantro.