Ingredients:
2 cups of shrimp stock
2 cups of water
2 lemongrass stalks, bruised
2 kaffir lime leaves
2 red chilies, sliced
2 cloves of garlic, minced
2 shallots, minced
2 tablespoons of fish sauce
2 tablespoons of lime juice
2 tablespoons of palm sugar
1 cup of cherry tomatoes, halved
1 cup of mushrooms, sliced
1/4 cup of chopped cilantro
1/4 cup of chopped green onions
1 lb of shrimp, peeled and deveined
Instructions
In a large pot, bring the shrimp stock and water to a boil. Add the lemongrass, kaffir lime leaves, red chilies, garlic, shallots, fish sauce, lime juice, and palm sugar. Bring to a simmer and let it cook for about 5 minutes.
Add the cherry tomatoes, mushrooms, cilantro, and green onions, and cook for an additional 5 minutes.
Add the shrimp and cook for 2-3 minutes, or until they turn pink.
Remove the pot from the heat and serve in bowls.