Tom Yum Soup - cooking recipe

Ingredients

2 quarts chicken broth
4 stalks lemongrass
10 Thai chile peppers, seeded and minced
5 cloves garlic, crushed
10 kaffir lime leaves, torn
1 (1 inch) piece galangal, thinly sliced
1 1/2 pounds raw shrimp, deveined
1/2 pound fresh oyster mushrooms, stemmed and sliced
2 medium white onions, cut into large slices
2 Roma tomatoes, cored and chopped
1/2 cup fish sauce, or more to taste
2 tablespoons white sugar
1 bunch fresh cilantro, chopped
1/2 cup fresh lime juice, or more to taste

Preparation

Bring broth to a boil in a large pot.
Remove the outermost leaf from each stalk of lemongrass. Pound stalks to release flavor; cut into 1-inch lengths. Add the lemongrass, Thai chiles, garlic, lime leaves, and galangal to the broth. Cover and boil for 10 minutes.
Reduce heat and add shrimp, mushrooms, onions, and tomatoes to the broth. Boil for 3 minutes. Add fish sauce and sugar; cook for 2 minutes more and remove from heat. Stir in cilantro and lime juice.