Tom Yum Soup (Gluten-Free)

Ingredients

• 6 cups Chicken Broth
• about 225 g Shrimp
• 2 stalks Lemongrass
• 2.54 cm Galangal
• 5 each Kaffir Lime Leaves
• about 225 g Mushrooms
• 3 tbsp Lime Juice
• 2 tbsp Fish Sauce
• 2 each Chili Peppers
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pour the 6 cups of chicken broth into a large pot and bring it to a rolling boil over high heat, about 232°C.
2. 2While the broth heats, prepare the aromatics: bruise the 2 stalks of lemongrass by hitting them firmly with the back of a knife, then cut them into 5.08 cm pieces. Peel and thinly slice the 2.54 cm of galangal. Tear the 5 kaffir lime leaves in half.
3. 3Once the broth is boiling, add the prepared 2 stalks of lemongrass, the sliced 2.54 cm of galangal, and the torn 5 kaffir lime leaves to the pot. Reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes.
4. 4Prepare the mushrooms by wiping them clean and slicing them. Peel and devein the about 225 g of shrimp if they are not already prepared.
5. 5Add the sliced mushrooms and the about 225 g of shrimp to the simmering broth. Cook for 3 to 5 minutes, or until the shrimp turn pink and opaque and are cooked through. The internal temperature of the shrimp should reach 63°C.
6. 6Remove the pot from the heat. Stir in the 3 tablespoons of lime juice and the 2 tablespoons of fish sauce until well combined.
7. 7Finely chop the 2 chili peppers and the 1/4 cup of cilantro. Ladle the soup into bowls and garnish with the chopped chili peppers and cilantro.
8. 8Serve the Tom Yum Soup immediately while it is hot.

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