Tom Yum Soup with Shrimp

Bring chicken stock to a boil with lemongrass, galangal, kaffir lime leaves and Thai chilies. Simmer 8 minutes.

Add mushrooms, tomatoes and nam prik pao to fragrant broth and simmer for 4 minutes.

Add shrimp and cook 2 to 3 minutes, just until pink and curled. Turn off the heat.

Stir fish sauce and lime juice into soup with shrimp. Taste and adjust, then top with cilantro. Lemongrass, galangal and lime leaves are for flavor and are not eaten.