A recipe for Thai hot and sour soup?

I would like an easy and tasty recipe. Can it be done in a crock pot? FYI I am a single bachelor and would probably take a week to eat it all...A recipe for Thai hot and sour soup?
The hardest part of making this soup is getting the ingredients. It's not a soup that requires long cooking times, so I wouldn't cook it in a crock pot. This makes 4 servings, so you'll only be eating it for half the week.



Hot and Sour Thai Soup: Tom Yum Goong



Yield - 4 servings

Prep - 20 min Inactive Prep-- Cook30 min Total:50 min



Ingredients

2 quarts chicken broth

2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces

4 kaffir lime leaves

1-inch piece fresh galangal or ginger, sliced

2 red chiles, sliced

2 tablespoons fish sauce, such as nam pla

1 1/2 teaspoons sugar

1 (8-ounce) can straw mushrooms, rinsed and halved

1 pound large shrimp, peeled with tails on

2 limes, juiced

2 green onions, sliced

1 handful fresh cilantro, chopped



Directions

Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.



Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. The lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.