Tom Yum Soup with Shrimp (Egg-Free)

Ingredients

• about 450 g Shrimp
• 6 cups Chicken Broth
• 2 stalks Lemongrass
• 4 slices Galangal
• 5 Kaffir Lime Leaves
• about 225 g Mushrooms
• 3 tbsp Fish Sauce
• 3 tbsp Lime Juice
• 2 tbsp Thai Chili Paste
• to garnish Cilantro

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

Instructions

1. 1Prepare the shrimp: Peel and devein the about 450 g shrimp. Set them aside.
2. 2Prepare the aromatics: Lightly crush the 2 stalks of lemongrass. Slice the 4 slices of galangal. Tear the 5 Kaffir Lime Leaves.
3. 3Infuse the broth: Bring the 6 cups of chicken broth to a boil in a large pot over high heat (204.4°C / 200°C). Add the prepared lemongrass, galangal, and kaffir lime leaves. Reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to infuse.
4. 4Cook the mushrooms and shrimp: Add the about 225 g of mushrooms to the simmering broth. Cook for 2 minutes. Then, add the prepared about 450 g shrimp to the pot. Cook for another 3-5 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
5. 5Add the seasonings: Stir in the 3 tbsp of fish sauce, 3 tbsp of lime juice, and 2 tbsp of Thai chili paste until well combined.
6. 6Garnish and serve: Ladle the hot soup into bowls. Garnish with fresh cilantro and serve immediately.

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