Instructions

• Place 6 cups low-sodium chicken broth in a large pot. Add 4 stalks lemongrass (tender inner part only, sliced), the 1 inch piece of fresh ginger (sliced), 4 cloves garlic (minced), and 3 fresh Thai chilies or 1 jalapeño (sliced).
• Bring the broth to a gentle simmer over medium-high heat, then reduce heat to maintain a low simmer. Simmer uncovered for about 10 minutes to infuse the flavors.
• Add 1¼ cups mushrooms (oyster or button, sliced) and the 1 medium tomato (cut into wedges). Simmer until the mushrooms are tender and the tomato begins to soften, about 3–4 minutes.
• Add 1¼ pounds medium-sized shrimp (peeled and deveined) to the pot. Cook until the shrimp turn pink and opaque, about 2–3 minutes.
• Remove the pot from the heat. Stir in 2 tablespoons fish sauce, 1 tablespoon low-sodium soy sauce, 1 teaspoon sugar, and 2½ tablespoons lime juice. Taste and adjust if needed by adding more fish sauce or lime juice.
• If you prefer, remove and discard the lemongrass and ginger slices. Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve with lime wedges, if desired.