Thai Shrimp Soup (Tom Yum Goong)

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 stalks lemongrass, chopped
• 3 kaffir lime leaves
• 1 inch galangal (or ginger), sliced
• 3-5 Thai bird's eye chilies, smashed (adjust for spice preference)
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 4 cups chicken or vegetable broth
• ¼ cup fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.
2. Add the chopped lemongrass, sliced galangal, and kaffir lime leaves. Let this simmer for about 5-7 minutes to release their flavors.
3. Stir in the smashed bird's eye chilies and fish sauce. Allow the mixture to simmer for another 3 minutes.
4. Add the shrimp to the pot and cook for about 3-5 minutes, or until the shrimp turn pink and opaque.
5. Remove the pot from heat and stir in the lime juice. Adjust the seasoning with more fish sauce or lime juice, if necessary.
6. Serve the soup hot, garnished with fresh cilantro. Enjoy your fragrant Thai Shrimp Soup!

Nutrition