Tom Yum

Prep

1. Prepare the chicken broth.
2. Boil 2 eggs.

Cooking

1. Prepare the ingredients: peel the shrimp, slice the mushrooms, and cut the lemongrass and ginger into large pieces.
2. Pour the chicken broth into a pot, add the lemongrass, kaffir lime leaves, ginger, and Tom Yum paste. Bring to a boil.
3. Reduce the heat and simmer the broth for 5 minutes so it absorbs the aromas of the spices.
4. Add the sliced mushrooms and cook for another 3 minutes.
5. Pour in the coconut milk and fish sauce, add finely chopped chili pepper and peeled shrimp.
6. Cook the soup for about 2-3 minutes until the shrimp turn pink.
7. Remove the pot from the heat, pour in the lime juice, and stir.
8. Peel the eggs and cut them in half, add half an egg to each bowl.
9. Serve the soup hot, garnished with chopped cilantro.