Ingredients:

  • 4 cups (950 ml) Chicken broth (low sodium preferred)
  • 2 cups (470 ml) Water
  • 3 stalks Lemongrass, bruised
  • 1 inch (2.5 cm) Galangal, sliced (or ginger if you're in a pinch!)
  • 4 Kaffir Lime Leaves, bruised
  • 2-3 Thai Bird's Eye Chilies, bruised
  • 1 lb (450 g) Shrimp, peeled and deveined
  • 8 oz (225 g) Mushrooms, sliced (Oyster or Shiitake work well)
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Lime Juice, freshly squeezed
  • 1 tablespoon Sugar (granulated or palm)
  • 1/4 cup (60 ml) Coconut Milk (optional, for a creamier soup)
  • Fresh Cilantro, chopped
  • Lime Wedges

Instructions:

  1. Combine chicken broth, water, lemongrass, galangal (or ginger), and lime leaves in a large pot. Bring to a boil, then reduce heat and simmer for 15 minutes to infuse the flavors.
  2. Add the bruised chilies to the broth. Bring the broth back to a simmer. Add the shrimp and cook until pink and cooked through, about 2-3 minutes.
  3. Add the sliced mushrooms and cook until tender, about 3-5 minutes.
  4. Stir in the fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed. If using, stir in the coconut milk.
  5. Ladle the soup into bowls. Garnish with fresh cilantro and serve with lime wedges. Enjoy your Tom Yum!