From craving to table
Instructions
- 1
In a pot, bring the chicken or vegetable broth to a boil over medium-high heat.
- 2
Add lemongrass, kaffir lime leaves, galangal, and Thai chilies. Simmer for 5 minutes to infuse the broth.
- 3
Add mushrooms and tomatoes. Cook for 3-4 minutes until mushrooms are tender.
- 4
Add shrimp to the pot and cook until they turn pink and opaque, about 2-3 minutes.
- 5
Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning with more lime juice or fish sauce if needed.
- 6
Remove from heat. Discard lemongrass, galangal, and lime leaves if desired.
- 7
Ladle soup into bowls, garnish with fresh cilantro and extra sliced chilies if preferred. Serve hot.