Tom Yum Soup (Indonesian Style)

Ingredients:

• 500g fresh shrimp, peeled and deveined (heads optional for more flavor)
• 200g straw mushrooms or oyster mushrooms, halved
• 3 stalks lemongrass, bruised and sliced into 2-inch pieces
• 1 large piece (about 50g) galangal, thinly sliced
• 5-6 kaffir lime leaves, torn
• 5-7 bird's eye chilies, crushed or thinly sliced (adjust to your spice preference)
• 1/4 cup fresh lime juice (from 2-3 limes)
• 3-4 tbsp fish sauce
• 1 liter chicken or seafood broth
• 2 cloves garlic, minced
• 2 shallots, thinly sliced
• 1-2 tbsp Tom Yum paste or chili paste (sambal), optional
• 1/2 red onion, cut into wedges (optional)
• 1 tomato, cut into wedges (optional)
• Fresh cilantro, for garnish

Instructions:

1. In a pot, heat a little oil (if using chili paste/sambal, sauté it first). Add minced garlic and sliced shallots, and sauté until fragrant, about 2 minutes.
2. Pour in the chicken or seafood broth. Add the bruised lemongrass, sliced galangal, torn kaffir lime leaves, and crushed bird's eye chilies. Bring the soup to a boil.
3. Once boiling, add the mushrooms, red onion wedges, and tomato wedges (if using). Simmer for 3-5 minutes until the vegetables are slightly tender.
4. Add the peeled shrimp and cook for 2-3 minutes, or until they turn pink and are cooked through. Do not overcook the shrimp.
5. Stir in the fish sauce and fresh lime juice. If using Tom Yum paste or chili paste, stir it in now.
6. Taste the soup and adjust the seasoning as needed. You may add more fish sauce for saltiness, lime juice for sourness, or chilies for more heat.
7. Ladle the hot Tom Yum soup into serving bowls. Garnish generously with fresh cilantro. Serve immediately.