Classic Tom Yum Goong

Ingredients

• 1 lb Large shrimp (prawns), peeled and deveined
• 4 cups Chicken stock or water
• 2 stalks Lemongrass stalks, bruised and cut into 2-inch pieces
• 1 inch piece Galangal, sliced into thin rounds
• 5 leaves Fresh kaffir lime leaves, torn
• 4 pieces Thai bird's eye chilies, bruised
• 1 cup Straw mushrooms or oyster mushrooms
• 3 tablespoons Fish sauce
• 3 tablespoons Fresh lime juice
• 1 tablespoon Thai roasted chili paste (Nam Prik Pao)(optional)
• 0.25 cup Fresh cilantro leaves for garnish
• 1 teaspoon Granulated sugar

Instructions

1. 1

   Bring the chicken stock to a boil in a large pot over medium-high heat.

2. 2

   Add the lemongrass, galangal, and kaffir lime leaves to the boiling stock and simmer for 5 minutes until fragrant.

3. 3

   Stir in the Thai bird's eye chilies and mushrooms, then continue to simmer for another 3 minutes.

4. 4

   Add the shrimp to the pot and cook until they just turn pink and opaque, about 2-3 minutes.

5. 5

   Turn off the heat to prevent the lime juice from turning bitter.

6. 6

   Stir in the fish sauce, lime juice, sugar, and chili paste until well combined.

7. 7

   Taste the broth and adjust the balance of salty, sour, and spicy to your preference.

8. 8

   Ladle into bowls and garnish generously with fresh cilantro before serving.