2 stalks lemongrass, cut into 2-inch pieces and smashed
3-4 kaffir lime leaves, torn into pieces
3-4 slices galangal (or ginger if unavailable)
2-3 Thai bird's eye chilies, crushed
200g shrimp, cleaned and de-veined
1 cup mushrooms, sliced
1-2 tomatoes, quartered
1 small onion, sliced
2-3 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon sugar
Fresh cilantro for garnish
1. Prepare the broth: In a large pot, bring the chicken broth (or water) to a boil. Add the lemongrass, kaffir lime leaves, galangal, and crushed chilies. Reduce the heat and let it simmer for about 10 minutes to allow the flavors to infuse
2. Add the ingredients: Add the shrimp, mushrooms, tomatoes, and onion to the pot. Cook for another 3-4 minutes, until the shrimp are cooked through and the vegetables are tender.
3. Season the soup: Stir in the fish sauce, lime juice, and sugar. Taste and adjust the seasoning as needed
4. Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot
