Ingredients

• 6 cups chicken stock
• 1 stalk lemongrass, trimmed and cut into thin slices
• Rind of 1 key lime
• 2 tablespoons store-bought Tom Yum paste (Thai chile-tamarind paste)
• 1 cup quartered button mushrooms
• 3 to 5 Thai chiles, thinly sliced
• 1 pound medium shrimp
• 1/4 cup fish sauce
• 1/2 cup freshly squeezed lime juice
• 1/4 cup palm sugar
• Cilantro, for garnish

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Instructions

1. In the slow cooker, stir together the chicken stock, lemongrass, lime rind, Tom Yum paste, mushrooms, and Thai chiles.
2. Cook on low for 6 hours, or on high for 2 hours.
3. Adjust the heat to high, and add the shrimp, fish sauce, lime juice, and palm sugar, and cook for 10 minutes more, or until the shrimp are uniformly pink.
4. Ladle the soup into a tureen or individual bowls, garnish with the cilantro, and serve.