Keto Tom Yum Soup with Shrimp

Instructions

1. 1Carefully peel and devein the about 450 g of shrimp, then set them aside.
2. 2In a large heavy-bottomed pot, pour in the 6 cups of chicken broth. Bring the broth to a rolling boil over high heat, which occurs when large, rapid bubbles continuously break the surface (approximately 100°C / 100°C).
3. 3Once boiling, reduce the heat to medium-low to maintain a gentle simmer (approximately 85-96.11°C / 85-96°C). Add the 2 stalks of lemongrass, 2 slices of galangal, and 5 kaffir lime leaves to the simmering broth. Continue to simmer for 10 minutes to allow the flavors to infuse, until the broth smells fragrant.
4. 4After 10 minutes, increase the heat to medium-high until the broth returns to a gentle boil. Add the prepared about 450 g of shrimp and the 1 cup of mushrooms. Cook for 2-4 minutes, or until the shrimp turn opaque pink and reach an internal temperature of 63°C, and the mushrooms are tender.
5. 5Remove the pot from the heat. Stir in the 2 tablespoons of fish sauce, 3 tablespoons of lime juice, and 1 tablespoon of chili paste until well combined.
6. 6Ladle the hot soup into serving bowls. Garnish each serving with a sprinkle of the 1/4 cup of fresh cilantro before serving immediately.

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