Tom Yum Soup

Method

1. 1
   Simmering

   In a large pot, add the chicken stock, shrimp shells, lemongrass, galangal, kaffir lime leaves, and chilies. Bring to a boil over high heat, then reduce to a simmer and let the flavors infuse for 10 minutes. The stock will become aromatic and slightly golden.

   ⏲ 10 min

2. 2

   Strain the stock through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot. Add the tom yum paste and stir until dissolved.

3. 3
   Simmering

   Add the mushrooms and tomatoes to the broth, bring to a boil, then reduce to a simmer and cook for 3 minutes until the mushrooms are tender and the tomatoes start to soften.

   ⏲ 3 min

4. 4
   Simmering

   Add the shrimp to the pot and simmer for 3-4 minutes until they turn pink and are just cooked through. The shrimp should be firm and opaque.

   ⏲ 4 min

5. 5

   Remove from heat and stir in the fish sauce, lime juice, and sugar. Taste and adjust seasoning, adding more fish sauce for saltiness or lime for sourness. The broth should be hot, sour, and savory.

6. 6

   Ladle the soup into bowls and garnish with chopped cilantro. Serve hot.