INGREDIENTS

• 4 cups broth or water
• 2 stalks lemongrass, cut into 3” pieces and smashed with the base of a knife
• 5” piece of galangal (or ginger), cut into four slices
• 5 makrut lime leaves, torn in half
• 2 Thai chiles, sliced (or 2 teaspoons chili paste)
• 3 garlic cloves, sliced
• 4 oz mushrooms of choice
• 10 ounces raw shrimp, peeled
• 1 roma tomato, cut into wedges
• 1 teaspoon honey
• 3 tablespoons fish sauce
• 1 lime, juiced
• ¼ cup torn cilantro
   

INSTRUCTIONS

1. Bring broth, lemongrass, galangal, lime leaves, Thai chiles and garlic cloves to a boil over medium heat and simmer for 10 minutes.
2. Add mushrooms, shrimp and tomatoes and cook for just two minutes.
3. Stir in honey, fish sauce, and lime juice.
4. Ladle into bowls and top with cilantro.
    

SERVES: 2