Tom Yum Soup with Shrimp

Instructions

1. Prepare the aromatics
   Bruise the lemongrass stalks using the back of a knife, then cut into 2-inch pieces. Tear the kaffir lime leaves slightly to release their aroma. Slice the galangal or ginger into thin rounds. Lightly crush the Thai chilies to release their heat.
2. Create the broth base
   In a large pot, bring the chicken broth to a boil. Add the prepared lemongrass, kaffir lime leaves, galangal or ginger, and Thai chilies. Reduce heat and simmer for 10 minutes to infuse the broth with the aromatics.
3. Add vegetables
   Add the sliced mushrooms and quartered tomatoes to the broth. Simmer for 5 minutes until the mushrooms are tender but still maintain their texture.
4. Cook the shrimp
   Add the shrimp to the simmering broth and cook for 2-3 minutes until they turn pink and are just cooked through. Be careful not to overcook them as they will become tough.
5. Season the soup
   Turn off the heat. Stir in the fish sauce, lime juice, and palm sugar. If using, add the Thai chili paste for additional depth and spiciness. Taste and adjust the seasonings as needed to balance the sour, spicy, and salty flavors that characterize Tom Yum soup.
6. Finish and serve
   Sprinkle freshly chopped cilantro over the soup. Serve hot in individual bowls, making sure each serving has a good portion of shrimp, vegetables, and broth. Traditional Thai style would include the aromatics in the serving, though they are not typically eaten.