Tom Yum Goong

Ingredients

• 250 grams Shrimp
• 3 cups Shrimp stock or water
• 2 stalks Lemongrass
• 5 slices Galangal
• 4 leaves Kaffir lime leaves
• 3 pieces Thai bird's eye chilies
• 100 grams Mushrooms
• 2 tablespoons Fish sauce
• 2 tablespoons Lime juice
• 1 tablespoon Thai chili paste (Nam Prik Pao)(optional)
• 1 sprig Cilantro(optional)

Instructions

1. 1

   Peel and devein the shrimp, keeping the tails on. If using shrimp shells to make stock, boil them in water for 5 minutes then strain.

2. 2

   Bring the stock to a boil. Add the bruised lemongrass, galangal, kaffir lime leaves, and crushed chilies. Simmer for 5 minutes until fragrant.

3. 3

   Add the mushrooms and cook for another 2 minutes.

4. 4

   Add the shrimp and Thai chili paste. Cook until the shrimp turn pink and are just cooked through (about 2 minutes).

5. 5

   Turn off the heat. Stir in the fish sauce and lime juice. Taste and adjust seasoning for a balance of spicy, sour, and salty.

6. 6

   Garnish with fresh cilantro and serve hot.