# Ingredient List:
→ Broth Base
01 - 4 cups chicken or vegetable stock
02 - 2 stalks lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn
04 - 3 slices galangal or ginger
05 - 2 Thai birds eye chiles, sliced
→ Vegetables and Aromatics
06 - 7 ounces mushrooms, sliced
07 - 2 medium tomatoes, cut into wedges
08 - 1 small onion, sliced
09 - 3 cloves garlic, smashed
→ Protein
10 - 10 ounces shrimp, peeled and deveined or tofu
→ Seasonings and Finish
11 - 3 tablespoons fish sauce or soy sauce
12 - 2 tablespoons fresh lime juice
13 - 1 teaspoon sugar
14 - 1 teaspoon chili paste, optional
15 - Fresh cilantro leaves for garnish
16 - 2 green onions, sliced
17 - Lime wedges to serve
# How-To Steps:
01 - Bring stock to a gentle boil in a medium pot. Add lemongrass, kaffir lime leaves, galangal, chiles, garlic, and onion. Simmer for 10 minutes to extract and meld flavors.
02 - Add sliced mushrooms and tomato wedges to the broth. Cook for 5 minutes until mushrooms become tender.
03 - Add shrimp or tofu and simmer until shrimp turn pink and are cooked through, approximately 2 to 3 minutes.
04 - Stir in fish sauce, lime juice, sugar, and chili paste if desired. Taste and adjust seasoning for salt, acidity, and heat to preference.
05 - Remove from heat. Ladle soup into bowls and garnish with fresh cilantro and sliced green onions. Serve with lime wedges on the side.
