From craving to table
Instructions
- 1
In a medium pot, bring the stock to a gentle boil over medium heat.
- 2
Add lemongrass, galangal, kaffir lime leaves, and chilies. Simmer for 5-7 minutes to infuse the broth with flavor.
- 3
Add mushrooms, onion, and tomatoes. Simmer for another 5 minutes until vegetables are just tender.
- 4
Add the shrimp and cook for 2-3 minutes, until pink and opaque.
- 5
Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning, adding more lime juice or fish sauce as desired.
- 6
For extra heat and depth, stir in Thai chili paste if using.
- 7
Remove from heat. Discard lemongrass, galangal, and lime leaves.
- 8
Ladle soup into bowls, garnish with fresh cilantro, and serve immediately with extra lime wedges if desired.