Tom Yum Soup

Prepare the chicken broth and bring it to a simmer.

Slice the lemongrass into 5 cm pieces and crush them slightly.

Tear the kaffir lime leaves into smaller pieces.

Slice the galangal into thin rounds.

Clean and slice the mushrooms.

Chop the cilantro leaves for garnish.

Add lemongrass, kaffir lime leaves, and galangal to the simmering chicken broth.

Let it simmer for about 10 minutes to infuse the flavors.

Add the mushrooms and bird's eye chilies to the pot.

Cook for another 5 minutes until the mushrooms are tender.

Add the shrimp and cook until they turn pink, about 3 minutes.

Stir in the fish sauce and lime juice.

Taste and adjust seasoning if necessary.

Remove from heat and garnish with cilantro leaves before serving.