This is the recipe for Tom Yum Soup, a classic Thai soup dish that is bold and refreshing. The broth is aromatic with lemongrass, kaffir lime leaves, and chili; it brings this soup to a consummate state with tender shrimp, mushrooms, and tomatoes. This is just the right mix of spicy, sour, and savory to make this soup a pleasant course for a light meal.

Ingredients

• 200g of shrimp, peeled and deveined
• 500ml of chicken broth
• 2 stalks of lemongrass, cut into 2-inch pieces
• 3-4 kaffir lime leaves
• 1-2 Thai bird's eye chilies, smashed
• 200g of mushrooms, sliced
• 100g of tomatoes, quartered
• 1 medium onion, sliced
• 2 tablespoons of fish sauce
• 1 tablespoon of lime juice
• fresh cilantro for garnish

Directions

1. In a pot, bring the chicken broth to a boil.
2. Add the lemongrass, kaffir lime leaves, and bird's eye chilies to the pot and let it simmer for about 5 minutes to infuse the flavors.
3. Add the sliced onion and mushrooms to the broth, cooking for another 5 minutes until the mushrooms are tender.
4. Add the shrimp and tomatoes, cooking until the shrimp are pink and opaque, about 2-3 minutes.
5. Stir in the fish sauce and lime juice, adjusting to taste.
6. Serve hot, garnished with fresh cilantro.

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