Tom Yam Soup (Shrimp Galangal Soup)

For 4 persons
Ingredients:
8-12 shrimp peeled with tail
8 dl vegetable stock
200 grams of mushrooms
2 stalks lemon grass
A galangal root (2 cm)
4 tablespoons juice from lemon green
3 tablespoons fish sauce (nam plaa)
Thai chilies (optional)
2-3 Kaffir Lime leaves (kaffir lime)
cilantro fresh for decoration

Preparation: 10 minutes
Cooking time: 10 minutes
Waiting: 0 min
Total time: 20 minutes
Difficulty: Easy

How to make "Tom Yam Soup":

1. Wash and dry the mushrooms (if necessary, cut a toe) and cut into pieces.
2. Remove the first layer of the lemongrass. Keep the white and tender. Remove the hard bottom. Crush it by hitting it with your hand so that it develops its flavors well. Then split in two and cut finely using a sharp knife at an angle. The pieces will separate more and give more flavor to the soup.
3. Wash Galanga root under cold water, trim the ends and peel by scraping summarily with a knife. Cut thin slices. Galangal has a piquant taste (like pepper), it's your dose depending on your spice tolerance. Same for Thai peppers: Cut in half and remove seeds (be careful, do it with gloves to avoid inconvenience).
4. Remove the hard part of the Kaffir Lime leaf (midrib) with a small knife. Roll the leaves together and chop finely.
5. Heat the broth in large saucepan. Add mushrooms, lemongrass, galanga, chilli and chopped leaves of Kaffir Lime. Add shrimp and cook 3 minutes. Season with fish sauce and lemon juice. Taste and adjust seasoning if necessary. Serve in soup plates and sprinkle some lint cilantro for garnish.