Hot and Sour Thai Soup - Tom Yum Goong

• 1800ml chicken broth
• 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
• 4 kaffir lime leaves
• 1" piece fresh galangal or ginger, sliced
• 2 red chiles, sliced
• 2 tbsp fish sauce, such as nam pla
• 1½ tsp sugar
• 1 can straw mushrooms, rinsed and halved
• 500g large shrimp, peeled
• 250g cooked chicken diced (optional)
• 2 limes, juiced
• 2 spring onions, sliced
• 1 handful fresh coriander, chopped

Bring the stock to the boil over medium heat in a saucepan.

Add the lemongrass, kaffir lime leaves, galangal, and chillies.

Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.

Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes.

Toss in the shrimp (and chicken if used) and cook for about 8 minutes until they turn pink.

Remove from the heat and add the lime juice, spring onions, and coriander.

Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.