Ingredients:

• 1 liter water
• 500 grams medium-sized shrimp, peeled and deveined
• 2 stalks fresh lemongrass, cut into 1-inch pieces
• 3 lime leaves, torn into pieces
• 3 slices fresh galangal
• 1 medium onion, sliced
• 2 tomatoes, quartered
• 3 tablespoons fish sauce
• 1 teaspoon sugar
• 2 tablespoons lime juice
• 5-6 bird's eye chilies, smashed
• 200 grams mushrooms, sliced
• Coriander leaves, for garnish
• 1 tablespoon cooking oil

Instructions:

1. Heat 1 tablespoon of cooking oil in a pot over medium heat.
2. Add the lemongrass, galangal, and lime leaves. Sauté for 2-3 minutes until fragrant.
3. Pour in the water and bring it to a boil.
4. Add the onion and tomatoes to the pot, and let them cook for about 5 minutes.
5. Add the shrimp and mushrooms to the soup and cook for another 3-4 minutes until the shrimp turn pink and are cooked through.
6. Stir in the fish sauce, sugar, lime juice, and bird's eye chilies. Adjust the seasoning to taste.
7. Remove the soup from heat and garnish with fresh coriander leaves before serving.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.