Shrimp Soup with Lemongrass and Lime (Tom Yum Goong)

Name: Shrimp Soup with Lemongrass and Lime (Tom Yum Goong)
Ingredients: 1/4 cup fresh lime juice; 5 whole Thai chilies, bruised with flat side of knife (or 1 jalapeño, thinly sliced); 6 wild lime leaves, torn or cut in quarters (divided); 3 tablespoons thinly sliced green onions; 1 tablespoon fish sauce; 2 tablespoons roasted chili paste (such as Thai Kitchen brand); 3 stalks fresh lemongrass; 2 cups low-sodium chicken broth; 2 cups water; 5 quarter-size slices fresh galangal or ginger; 1/2 pound raw shrimp, peeled and deveined; 1 cup thinly sliced shiitakes or other mushrooms; 1/3 cup fresh cilantro leaves, coarsely chopped

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This spicy Thai soup is easily made vegetarian by omitting the shrimp and fish sauce, adding 1 teaspoon salt, and including more mushrooms: shiitakes, oyster, and canned straw mushrooms, halved...

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Ingredients

1/4 cup fresh lime juice
5 whole Thai chilies, bruised with flat side of knife (or 1 jalapeño, thinly sliced)
6 wild lime leaves, torn or cut in quarters (divided)
3 tablespoons thinly sliced green onions
1 tablespoon fish sauce
2 tablespoons roasted chili paste (such as Thai Kitchen brand)
3 stalks fresh lemongrass
2 cups low-sodium chicken broth
2 cups water
5 quarter-size slices fresh galangal or ginger
1/2 pound raw shrimp, peeled and deveined
1 cup thinly sliced shiitakes or other mushrooms
1/3 cup fresh cilantro leaves, coarsely chopped