Step 1

Bring the chicken broth along with two cups of water to a boil in a deep pot over medium-high heat. Add the lemongrass, galangal (or ginger) root, and lime leaves (if using). Reduce heat to medium-low, add the tomatoes and mushrooms, then simmer three minutes.

Step 2

Meanwhile, place the lime juice, minced chilies, and cilantro leaves in the bottom of a large serving bowl.

Step 3

Add the shrimp to the pot and cook until pink and opaque, about a minute. Stir in the fish sauce and chili-garlic sauce. Transfer the soup the serving bowl, and enjoy.