1. Heat oil in a pot and sauté Red Curry Paste, sliced mushrooms and the lemongrass for a minute.
2. Add chicken stock, water, sugar, lime leaves and galanga (if using) and bring to a boil and cook for 3-4 minutes.
3. Add shrimp & snow peas and poach till cooked about 3-4 minutes.
4. Add the Fish Sauce (if using), lime juice to taste, and garnish with chopped coriander.
5. Serve with Blue Dragon rice noodles, cooked.

This recipe is courtesy of Blue Dragon

Chef’s secret:  Replace water with coconut milk to make thi Tom Yum soup a Tom Kha Soup.