Spicy shrimp soup with herbs and lime (Tom-Yum-Khung)

Ingredients:

8 pieces of black tiger
400 ml of water or vegetable broth
some sprig of coriander
1 stalk lemongrass
20 g galangal
2 spring onions (coarsely chopped)
5 cherry tomatoes
4 fresh mushrooms
4 lime leaves kraffin
2 fresh chilies Nam pla (fish sauce)
Juice of 3 limes

Preparation:
The main dish Thai.
In a saucepan, bring to boiling water or vegetable broth along with the lemongrass, the galanga, 2 sheets kraffin.
When water boils, add the onions, coarsely chopped with a chef's knife, tomatoes and mushrooms with a knife cut to four from tomato.
Then clean the prawns leaving the head and discard giblets from cutting into the queue
with a Paring knife.
Nampla and tasty broth with a pinch of sugar.
At the end of cooking, add lime juice and crushed chillies. Garnish with some coriander leaves and lime kraffin.