Start by prepping all your ingredients. Slice the lemongrass, ginger, garlic, and chilies. Cut the tomato into wedges and slice the mushrooms.
In a large pot over medium heat, add a splash of oil. Once hot, add the minced garlic, ginger, and sliced lemongrass. Sauté for about 2-3 minutes until fragrant, stirring frequently to prevent burning.
Pour in the low-sodium chicken broth and bring to a gentle simmer. Allow it to cook for about 5 minutes to let the flavors meld.
Add the sliced mushrooms and tomato wedges to the pot. Allow them to cook for an additional 5 minutes until the mushrooms soften.
Carefully add the medium-sized shrimp to the pot. Cook for about 3-4 minutes or until the shrimp turn pink and opaque.
Stir in the fish sauce, lime juice, low-sodium soy sauce, and sugar. Taste and adjust seasoning if needed.
Ladle the soup into serving bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of citrus.
