Tom Yum Soup (Spicy Thai Soup with Shrimp)

Prepare the ingredients: If not already cleaned, peel and devein shrimp. (Shells can be used to make shrimp stock to use in this recipe instead of water.) To prepare the lemongrass, cut off about 1 inch of the bottoms and 5 inches or so of the pointy tops. It should be about a foot long after you trim it. Peel off the tough outer layers until you reach the yellowish tender core. Gently smash the lemongrass with the back of a knife, and tie each stalk into a knot to expose the various layers. Aaron Hutcherson Aaron Hutcherson Make the soup: Fill a medium pot with 6 cups water or shrimp stock. Add the lemongrass to the pot and cover. Place the pot over high heat, and bring to a boil. Reduce to a simmer and add the garlic, chiles, lime zest, mushrooms, ginger, sugar, and soy sauce (or fish sauce). Cook for 3 minutes. Aaron Hutcherson Aaron Hutcherson Cook the shrimp and adjust the seasoning: Add the shrimp to the pot and cook until pink and opaque, about 3 minutes. Add the lime juice. Taste the soup and add more chiles, lime juice, and/or soy sauce as desired to adjust the spice, acidity, and saltiness, respectively. Aaron Hutcherson 4 Serve the soup: Divide the soup among bowls and serve with cilantro leaves, more sliced chiles, and lime wedges. Aaron Hutcherson