Tom Yum Soup (Gluten-Free)

Ingredients

• 6 cups Chicken Broth
• 1/2 lb Shrimp
• 2 stalks Lemongrass
• 1 inch Galangal
• 5 each Kaffir Lime Leaves
• 8 oz Mushrooms
• 3 tbsp Lime Juice
• 2 tbsp Fish Sauce
• 2 each Chili Peppers
• 1/4 cup Cilantro

Instructions

1. 1Pour the 6 cups of chicken broth into a large pot and bring it to a rolling boil over high heat, about 450°F (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 2-inch pieces. Peel and thinly slice the 1 inch 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 1 inch 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 1/2 lb of shrimp if they are not already prepared.
5. 5Add the sliced mushrooms and the 1/2 lb 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 145°F (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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