Hot and Sour Thai Soup - Tom Yum Goong

Bring the stock to the boil over medium heat in a saucepan.

Add the lemongrass, kaffir lime leaves, galangal, and chillies.

Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.

Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes.

Toss in the shrimp (and chicken if used) and cook for about 8 minutes until they turn pink.

Remove from the heat and add the lime juice, spring onions, and coriander.

Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.