Thai Coconut Lemongrass Soup with Shrimp

1.Prepare all ingredients: Peel and devein shrimp, slice mushrooms and onion, smash lemongrass, and tear kaffir lime leaves.

2.In a large saucepan, bring the chicken broth to a gentle boil over medium-high heat.

3.Add the lemongrass, galangal, kaffir lime leaves, and sliced onion to the broth. Simmer for 5-7 minutes to infuse the flavors.

4.Reduce heat to medium. Add the coconut milk, mushrooms, and Thai chilies. Simmer for another 5 minutes until mushrooms are tender.

5.Add shrimp to the soup and cook for 2-3 minutes, or until they turn pink and opaque.

6.Stir in fish sauce, lime juice, sugar, and salt. Taste and adjust seasoning with more fish sauce, lime juice, or salt as needed.

7.Remove the soup from heat. Discard lemongrass, galangal, and kaffir lime leaves if desired.

8.Ladle soup into bowls. Garnish with fresh cilantro, sliced red chili, and serve with lime wedges on the side.