Cooking Instructions
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Step 1
Pour
Chicken Stock (4 cups)
into a medium-sized pot or saucepan. Add
Lemongrass (2 stalks)
and
Galangal (3 slices)
to the chicken stock, then bring it to a boil over medium-high heat.
Step 2
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).
Step 3
Add
Kaffir Lime Leaves (2)
,
Oyster Mushrooms (1 cup)
,
Cherry Tomatoes (1 cup)
, and
Thai Chili Pepper (1)
(if using) to the soup.
Step 4
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.
Step 5
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!
