Tom yum goong

 Here's a simple recipe for Tom Yum Goong, a popular Thai soup with shrimp:

Ingredients: - 1 lb (450g) large shrimp, peeled and deveined - 4 cups (950ml) chicken or vegetable broth - 2 stalks lemongrass, cut into 2-inch pieces and bruised - 4 kaffir lime leaves, torn into pieces - 3-4 slices galangal (Thai ginger) - 4-6 Thai chilies, crushed (adjust according to your spice preference) - 3 tablespoons fish sauce - 2 tablespoons lime juice - 1 tablespoon sugar (optional) - 1 cup (200g) cherry tomatoes, halved - 1 small onion, sliced - Handful of fresh cilantro leaves - Spring onions, sliced for garnish

Instructions: 1. In a pot, bring the broth to a boil over medium heat. Add lemongrass, kaffir lime leaves, galangal, and Thai chilies. Simmer for about 5 minutes to infuse the flavors. 2. Add shrimp to the pot and cook until they turn pink and are cooked through, usually within 2-3 minutes. 3. Stir in fish sauce, lime juice, and sugar (if using). Taste and adjust the seasonings according to your preference. 4. Add cherry tomatoes and onions, cook for another 1-2 minutes until they slightly soften. 5. Remove the pot from heat. Garnish with fresh cilantro leaves and spring onions. 6. Serve hot as a soup alongside steamed rice or as an appetizer.

Note: You can also add mushrooms, sliced bell peppers, or other vegetables of your choice to enhance the flavor and texture of the soup. Enjoy your Tom Yum Goong!