Chicken Stock (4 cups)
into a medium-sized pot or saucepan. Add
Lemongrass (2 stalks)
Galangal (3 slices)
to the chicken stock, then bring it to a boil over medium-high heat.
When the stock starts to boil rapidly, add 1 Tbsp of the
Tom Yum Chili Paste (2 Tbsp)
, then do a taste test before adding the remaining tablespoon (if needed).
Kaffir Lime Leaves (2)
Oyster Mushrooms (1 cup)
Cherry Tomatoes (1 cup)
Thai Chili Pepper (1)
(if using) to the soup.
Allow the soup to return to a rolling boil, then add the
Large Shrimp (8)
. Stir in the
Granulated Sugar (1 Tbsp)
Fish Sauce (1 Tbsp)
, and 1 Tbsp of
Limes (as needed)
. Cook for 1-2 minutes.
When the shrimp are cooked, transfer the soup to a serving bowl. Garnish with
Fresh Cilantro Leaves (as needed)
. Serve immediately with lime wedges on the side. Enjoy!