Ingredients
- 6 cups low-sodium chicken broth
- 4 stalks lemongrass tender inner part only, sliced
- 1 inch piece of fresh ginger sliced
- 4 cloves garlic minced
- 3 fresh Thai chilies or 1 jalapeño sliced
- 1¼ cups mushrooms oyster or button, sliced
- 1 medium tomato cut into wedges
- 1¼ pounds medium-sized shrimp peeled and deveined
- 2 tablespoons fish sauce
- 2½ tablespoons lime juice from about 1-2 limes
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sugar
- Fresh cilantro leaves for garnish
- Lime wedges for serving, optional
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat. With a meat mallet or the edge of a knife, crush the lemongrass, ginger, garlic, and chilies; add them to the pot.
- Reduce heat and simmer for 10 minutes to let the flavors blend.
- Add the sliced mushrooms and tomato wedges to the broth. Simmer for 5 minutes, until the mushrooms are tender. Add the shrimp and cook for 2-3 minutes, until the shrimp are pink and cooked through.
- Stir in the fish sauce, lime juice, soy sauce, and sugar. Taste and adjust seasonings if necessary.
- Ladle the hot soup into bowls. Garnish with fresh cilantro leaves and lime wedges if using. Serve immediately and DEVOUR.