Tom Yum Goong [0000079]

Ingredients:

1 lb large shrimp, peeled and deveined
4 cups gluten-free chicken broth
2 lemongrass stalks, bruised and cut into 2-inch pieces
3 kaffir lime leaves
2-3 Thai bird's eye chilies, smashed
200g button mushrooms, sliced
1 medium tomato, cut into wedges
2 tablespoons gluten-free fish sauce
2 tablespoons lime juice
Fresh cilantro leaves for garnish (optional)

Steps:

In a pot, bring gluten-free chicken broth to a simmer over medium heat.
Add lemongrass, kaffir lime leaves, and Thai bird's eye chilies. Simmer for 5-7 minutes to infuse flavors.
Add sliced mushrooms and tomato wedges. Simmer until mushrooms are tender.
Add shrimp and cook until they turn pink and opaque.
Season with gluten-free fish sauce and lime juice. Adjust to taste.
Discard lemongrass stalks and kaffir lime leaves.
Serve hot, garnished with fresh cilantro leaves if desired.

Enjoy this gluten-free version of Authentic Thai Tom Yum Goong, a flavorful and aromatic soup!