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• 1 quart low sodium organic chicken broth
• 2 stalks lemongrass
• 1 inch peeled galangal or ginger root, sliced
• 3 wild lime leaves
• 1 tomato cut into wedges
• 1/2 pound white button mushrooms, washed and cut
• 1/2 pound de-veined shrimp
• 2 tablespoons fish sauce
• 1 tablespoon chili-garlic sauce
• 1 lime juiced
• 2 chilies, stemmed, seeded and chopped
• 4 tablespoons cilantro leaves, chopped

Steps:

•  Step 1

  Bring the chicken broth with added 2 cups of water to a boil over medium heat. Add galangal( or ginger) root, lemongrass and lime leaves. Reduce heat to medium-low, add the tomatoes and mushrooms then simmer about 4 minutes.

•  Step 2

  Place lime juice, minced chillies and cilantro leaves into a serving bowl

•  Step 3

  Add the shrimp or (cooked chicken) and cook until pink about 2 minutes

•  Step 4

  Stir in the fish sauce and chili-garlic sauce. Pour the soup into the bowls and serve

  This recipe I took from here: tom yum soup Enjoy)