Dairy-Free Tom Yum Soup with Shrimp

Ingredients

• 1 lb Shrimp
• 6 cups Chicken broth
• 2 stalks Lemongrass
• 4 slices Galangal
• 5 leaves Kaffir lime leaves
• 3 tbsp Lime juice
• 3 tbsp Fish sauce
• 2-3 small Chili peppers
• 1 cup Mushrooms
• 1 cup Tomatoes
• 1/4 cup Cilantro

Instructions

1. 1Prepare the 1 lb shrimp by peeling and deveining them. Prepare the 2 stalks of lemongrass by smashing them with the back of a knife, then slice the 4 slices of galangal thinly. Prepare the 2-3 small chili peppers by finely chopping them.
2. 2In a large heavy-bottomed pot, bring the 6 cups of chicken broth to a rolling boil over high heat (400°F / 200°C).
3. 3Add the smashed lemongrass, sliced galangal, and 5 kaffir lime leaves to the boiling chicken broth. Reduce the heat to medium-low (250°F / 120°C) and simmer for 10 minutes, allowing the flavors to infuse into the broth.
4. 4Increase the heat to medium-high (350°F / 175°C) and add the prepared 1 lb shrimp, 1 cup of mushrooms, and 1 cup of tomatoes to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 145°F (63°C).
5. 5Remove the pot from the heat. Stir in the 3 tbsp of lime juice and 3 tbsp of fish sauce until well combined.
6. 6Add the chopped chili peppers to the soup, starting with a smaller amount and adding more to reach your desired level of spice. Stir well.
7. 7Ladle the soup into bowls and garnish with the 1/4 cup of fresh cilantro before serving.

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