Tom Yum Goong

Ingredients
2 quarts chicken broth
2 stalks of fresh lemongrass, cut on a pre-tension in 2-inch pieces
4 kaffir lime leaves
1 inch piece of fresh galangal or ginger, sliced
2 red chiles, cut
2 tablespoons of fish sauce, as indicated pla
1 1/2 teaspoon sugar
1 (8 ounces) can rinse, rinse and halve fungi
1 pound of large prawns, peeled with tails
2 limes, juiced
2 green onions, sliced
1 Handful fresh coriander, chopped

Directions
Bring the stock to boiling over medium heat in a cooking pot. Add the lemongrass, kaffir lime leaves, galangal and chiles. Lower the heat to medium-low, cover and simmer for 15 minutes to infuse the spices the broth.

Discover and add fish sauce, sugar and mushrooms. Leave to simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they become pink. Remove from the heat and add the lime juice, the green onions and the coriander. Taste for salt and spices; You should have the same balance of spicy, salty, and sour. It is a good idea to tell the guests that the lemongrass and lime leaves are only for taste and should be avoided when eating the soup.