Tom Yum Goong (Spicy and Sour Thai Shrimp Soup)

Bring the chicken broth to a boil in a large pot. Add lemongrass, galangal, and kaffir lime leaves. Simmer over medium heat for about 5–7 minutes to allow the flavors to develop.

Add the mushrooms and halved cherry tomatoes and cook for another 3–4 minutes.

Stir in the chili paste and fish sauce. Finally, add the shrimp – these only need about 2–3 minutes until they are cooked and pink.