Step 1 of 5
Tom Yum (Hot & Sour) Soup with Shrimp
Bruise the lemongrass along its length with the flat of a knife and tear the lime leaves. Both give up far more perfume broken than whole.
Step 2
Pour the stock into a medium pan and bring it to a rolling boil. Add the aromatics — lemongrass, galangal, coriander root, lime leaves — and hold at a simmer for two minutes.
Step 3
Slide in the shrimp and cook only until they curl and turn opaque. In a broth this thin they go rubbery quickly, so watch them.
Step 4
Season with the fish sauce, sliced chilies and lime juice. It should land sour first, then hot, then salty.
Step 5
Taste and correct with more lime or fish sauce before ladling into bowls. Scatter the cilantro over at the last moment.
