Spicy Shrimp Tom Yum Soup

Ingredients

• 4 cups chicken or vegetable broth
• 2 stalks lemongrass, smashed and cut into pieces
• 4 kaffir lime leaves
• 3-inch piece galangal or ginger, sliced
• 2-3 red bird's eye chilies, smashed (adjust to taste)
• 3 cloves garlic, smashed
• 1 small onion, sliced
• 1 tomato, quartered
• 1/2 cup mushrooms, sliced
• 1 can (14 oz) coconut milk
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• Salt to taste
• 1 lb large shrimp, peeled and deveined
• 1 tsp red chili flakes
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro leaves
• Sliced red chilies
• Lime wedges

Instructions

1. In a large pot, bring the broth to a simmer. Add lemongrass, kaffir lime leaves, galangal or ginger, chilies, garlic, onion, tomato, and mushrooms. Simmer for 10 minutes.
2. Stir in coconut milk, fish sauce, soy sauce, lime juice, and brown sugar. Season with salt to taste.
3. Add the shrimp, red chili flakes, paprika, salt, and pepper. Cook for 3-4 minutes until shrimp are pink and cooked through.
4. Remove from heat and discard lemongrass, kaffir lime leaves, and galangal or ginger slices.
5. Serve hot, garnished with fresh cilantro leaves, sliced red chilies, and lime wedges.
6. Enjoy the spicy and flavorful Tom Yum soup with the creamy richness of Tom Kha.