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Tom Yum Shrimp Soup with Mushrooms

A hot-and-sour Thai shrimp soup built on lemongrass, galangal, lime, and chili, brightened with mushrooms and cilantro.

Ingredients

  • 1 lb shrimp peeled and deveined
  • 4 cups low-sodium chicken or vegetable broth
  • 2 stalks lemongrass smashed and cut into pieces
  • 3 slices galangal or fresh ginger
  • 4 kaffir lime leaves or zest of 1 lime
  • 8 oz cremini mushrooms halved
  • 2 Thai chilies sliced, or 1 tsp chili flakes
  • 3 tbsp fish sauce
  • 3 tbsp lime juice fresh
  • 0.25 cup cilantro chopped, for garnish

Instructions

  1. Bring the broth to a simmer with the lemongrass, galangal, and lime leaves. Simmer 10 minutes to infuse.
  2. Add the mushrooms and chilies, and simmer 5 minutes more until the mushrooms soften.
  3. Add the shrimp and cook 2-3 minutes just until pink and opaque.
  4. Remove from heat and stir in the fish sauce and lime juice, tasting and adjusting the sour-salty balance.
  5. Ladle into bowls, discarding the lemongrass stalks and lime leaves if you like, and top with cilantro.