From craving to table
Instructions
- 1
In a large pot, bring 5 cups of water to a boil over high heat.
- 2
Add the smashed lemongrass, torn kaffir lime leaves, and galangal slices. Reduce heat to medium and simmer for 5 minutes to infuse the broth.
- 3
Add the smashed bird's eye chilies, sliced onion, mushrooms, and tomato wedges. Cook for an additional 5 minutes until the vegetables soften.
- 4
Add the peeled and deveined shrimp to the pot. Simmer until the shrimp turn pink and are just cooked through, about 2-3 minutes.
- 5
Stir in the fish sauce, lime juice, sugar, and salt. Taste and adjust seasoning as needed.
- 6
Remove from heat and discard the lemongrass, galangal, and lime leaves if desired.
- 7
Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve hot.