Tom Yum Soup

• 5 cups chicken broth (or stock)
• 13.5 ounces can coconut milk, whole fat
• 1 lime, juiced
• 4 kaffir lime leaves, crushed gently
• 2 pieces lemongrass
• 1 (2-inch) pieces galangal root, peeled and grated
• 2 tablespoons fish sauce
• 2 tablespoons garlic-chili sauce
• 1 tablespoon sugar
• 2 tablespoons ginger, freshly grated
• 1 1/2 tablespoons green curry paste
• 1 cup shiitake mushrooms, sliced
• 1 cup button mushrooms, sliced
• 1/2 onion, sliced
• 5 small dry jalapeno chiles, ground (can sub. 2 tablespoons red pepper flakes)
• 8 ounces can sliced bamboo shoots, drained
• 13.5 ounces can mini corn, drained
• 1/4 cup basil
• 1 pound shrimp, peeled
• 1 packet soba noodles, cooked according to package instructions
• 1 bunch basil, cilantro, mint, bean sprouts, lime wedges, and green onions, to garnish

1. 1.) In an over-sized pot, add chicken broth, coconut milk, lime juice, kaffir leaves, lemongrass, galangal, fish sauce, garlic chili sauce, sugar, and ginger. Whisk to combine and warm over medium-high heat until it boils. Reduce heat to medium-low and simmer for 15-20 minutes or until broth is flavorful and infused.
2. 2.) Whisk in green curry and add mushrooms, onion, chilies, bamboo, and basil to broth. Simmer over low-medium heat for an additional 15 minutes and add shrimp 5 minutes before serving. Meanwhile, cook soba noodles according to package instructions and plate in the bottom of soup bowls.
3. 3.) When ready to serve, remove lemongrass from pot and ladle soup over soba noodles. Serve with remaining mint to garnish and other additional suggested toppings (cilantro, mint, bean sprouts, lime wedges, and/or green onions).

chicken broth, coconut milk, lime, lime, lemongrass, galangal root, fish sauce, garlic, sugar, ginger, green curry, shiitake mushrooms, button mushrooms, onion, jalapeno chiles, bamboo shoots, corn, basil, shrimp, noodles, basil

Taken from food52.com/recipes/17926-tom-yum-soup (may not work)