Dairy-Free Tom Yum Soup with Shrimp

Instructions

1. 1Prepare the about 450 g of shrimp by peeling and deveining them. Smash the 2 stalks of lemongrass with the flat side of a knife to release their aroma. Slice the 4 slices of galangal thinly. Crush the 3 Thai chili peppers using the flat side of a knife or a mortar and pestle.
2. 2Pour the 6 cups of vegetable broth into a large, heavy-bottomed pot and bring it to a rolling boil over high heat, about 232°C.
3. 3Carefully add the smashed lemongrass, sliced galangal, 6 Kaffir lime leaves, and crushed Thai chili peppers to the boiling broth. Reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes to allow the flavors to infuse.
4. 4Add the about 225 g of mushrooms to the pot and continue to simmer for 5 minutes. Then, add the prepared about 450 g of shrimp to the pot.
5. 5Cook for 3-5 minutes, or until the about 450 g of shrimp turn pink and opaque, and reach an internal temperature of 63°C.
6. 6Remove the pot from the heat. Stir in the 3 tbsp of fish sauce and the 3 tbsp of lime juice until well combined.
7. 7Serve the Dairy-Free Tom Yum Soup with Shrimp hot immediately.

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