Tom Yum Soup (Spicy Thai Soup with Shrimp)

Prepare the lemongrass: Trim the ends, peel the outer layers, gently smash the stalks with the back of a knife, and tie each stalk into a knot.

Fill a medium pot with 6 cups water or shrimp stock. Add the lemongrass and bring to a boil.

Reduce heat to a simmer and add the garlic, chiles, lime zest, mushrooms, ginger, sugar, and soy sauce (or fish sauce). Cook for 3 minutes.

Add the shrimp to the pot and cook until pink and opaque, about 3 minutes. Do not overcook.

Turn off the heat and stir in the lime juice.

Taste the soup and adjust seasoning with more chiles (for spice), lime juice (for sour), or soy/fish sauce (for salt) as desired.

Remove the lemongrass knots. Ladle into bowls and garnish with fresh cilantro leaves and extra lime wedges.