Hot and sour Thai soup with shrimp "Tom Yum Goong"

Ingredients:

• 1 can (225g) straw mushrooms (rinsed and halved)
• 450 g peeled large shrimp with tails
• 2 liters of chicken broth
• 2 fresh onion stalks, cut diagonally into 5cm pieces lemongrass
• 4 kaffir lime leaves
• A 2.5cm piece of fresh galangal or ginger, sliced.
• 2 sliced ​​red chili peppers
• 2 tablespoons fish sauce (such as Nam Pla)
• 1.5 tsp sugar
• Juice of 2 limes
• 2 thinly sliced ​​green onions
• 1 handful chopped fresh cilantro

Preparation:

1. Bring the broth to a boil in a saucepan over medium heat. Add the lemongrass, kaffir lime leaves, galangal, and chili pepper. Reduce the heat to medium-low, cover, and simmer for 15 minutes to allow the spices to infuse.
2. Remove the lid and add the fish sauce, sugar, and mushrooms. Cook for 5 minutes. Add the shrimp and cook for about 8 minutes, until they turn pink. Remove from the heat and stir in the lime juice, green onions, and cilantro.
   
   Taste to ensure there's enough salt and spices. The soup should have a balanced combination of savory, salty, and sour flavors. Tell your guests that the lemongrass and lime leaves are for flavor only and should not be eaten.