One Pot Tom Yum Soup

Instructions

1. Prepare all your ingredients by washing the vegetables and slicing the mushrooms, galangal, and lemongrass. Slice the chili thinly, and slice the tomato into wedges. If using shrimp or chicken, ensure it is properly cleaned and diced.
2. In a large pot, bring the chicken stock or water to a boil over medium-high heat.
3. Add the chopped lemongrass, kaffir lime leaves, sliced chilies, and galangal to the pot. These are the key aromatic ingredients that will infuse the broth with authentic Thai flavors.
4. Let the aromatic ingredients simmer for 5 minutes to release their flavors into the broth. Reduce the heat to a gentle simmer.
5. Add the sliced mushrooms and diced shrimp or chicken to the pot. Cook for an additional 5-7 minutes until the shrimp turns pink and curls or the chicken is fully cooked.
6. Stir in the fish sauce, lime juice, chili paste, and sugar. Taste the soup and adjust the seasoning with more fish sauce or lime juice if desired.
7. Add the tomato wedges to the soup and cook for an additional 2 minutes until they are slightly softened but not mushy.
8. Turn off the heat and garnish the soup with freshly chopped cilantro. Serve hot.
9. If you prefer a milder soup, you can reduce the number of Thai chilies or omit them entirely. For an extra hint of richness, you can swirl in a tablespoon of coconut milk or cream at the end.