Shrimp Tom Yum

• 2 quarts vegetable broth
• 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
• 4 kaffir lime leaves (or the rind of one lime)
• 1-inch piece fresh galangal or ginger, sliced
• 3 red chiles, sliced
• 2 tablespoons fish sauce
• 1 1/2 teaspoons sugar
• 1/2 pound of mushrooms, thickly sliced
• 2 pound large shrimp, peeled
• 2 limes, juiced
• 2 green onions, sliced
• 1 handful fresh cilantro, chopped
• Splash of coconut milk (optional)
• Garnish(s)-lime wedges, lemon wedges, thinly sliced chillies, cilantro

1. Bring the stock to the boil over medium heat in a stockpot. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Discard solid pieces of lemongrass and/or kaffir lime leaves/lime rind.
2. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. Add coconut milk if desired. Garnish and serve.

vegetable broth, lime, fresh galangal, red chiles, fish sauce, sugar, mushrooms, shrimp, green onions, cilantro, coconut milk, garnishslime wedges

Taken from www.epicurious.com/recipes/member/views/shrimp-tom-yum-52045201 (may not work)