Tom Yum Soup

• 2 cloves garlic
• 1 teaspoon sugar
• 2 tablespoons fish sauce
• 4 cups chicken broth
• 1 stalk lemongrass
• 3-4 kaffir lime leaves
• 2-3 Thai bird's eye chilies
• 1 inch piece galangal
• 1/2 lb shrimp or chicken
• 1 cup mushrooms
• 1 tablespoon lime juice
• 1-2 teaspoons Thai chili paste (Nam Prik Pao)
• fresh cilantro
• fresh lime wedges

Instructions

1. 1.In a large pot, bring the chicken or vegetable broth to a boil over medium heat.
2. 2.Add the smashed lemongrass, kaffir lime leaves, bird's eye chilies, galangal, and minced garlic.
3. 3.Let the broth simmer for 5-7 minutes, allowing the flavors to infuse.
4. 4.Add sliced mushrooms to the broth and cook for about 2 minutes.
5. 5.Add the shrimp or chicken and cook for 3-5 minutes, or until the shrimp is pink and fully cooked or the chicken is tender.
6. 6.Stir in fish sauce, lime juice, and sugar.
7. 7.Add Thai chili paste if you prefer extra heat and flavor.
8. 8.Taste the soup and adjust seasoning as needed with more lime juice or fish sauce.
9. 9.Remove lemongrass and galangal pieces.
10. 10.Ladle soup into bowls, garnish with fresh cilantro, and serve with lime wedges for an added zing.