Thai Tom Yum Goong with Shrimp and Lemongrass Soup

1. 1

   In a pot, combine water or chicken stock with lemongrass, lime leaves, and onion. Bring to a boil.

2. 2

   Add the bird's eye chilies and mushrooms to the boiling mixture. Simmer for 5 minutes to infuse flavors.

3. 3

   Stir in the shrimp, fish sauce, lime juice, and sugar. Cook until shrimp are pink and cooked through, about 3-5 minutes.

4. 4

   Taste and adjust seasoning if needed. Remove from heat and let sit for 2 minutes to enhance flavors.

5. 5

   Serve hot, garnished with fresh cilantro for a vibrant finish.

Per serving