Tom Yum Goong Nam Khon

Ingredients

• 300 g Large shrimp, shell-on, heads if available
• 2 stalks Lemongrass stalks, bruised and cut into 2-inch pieces
• 6 slices Galangal, thinly sliced
• 5 leaves Makrut lime leaves, torn
• 700 ml Water or light chicken stock
• 2 tbsp Nam prik pao (Thai roasted chili paste)
• 2 tbsp Fish sauce
• 3 tbsp Lime juice
• 3 chilies Thai bird's eye chilies, lightly crushed(optional)
• 150 g Straw mushrooms, halved (or canned mushrooms)
• 8 tomatoes Cherry tomatoes, halved
• 120 ml Evaporated milk or coconut milk
• 2 tbsp Cilantro, chopped, for garnish(optional)
• 1 tsp Sugar
• 1 tbsp Vegetable oil

Instructions

1. 1

   Prep (about 30 minutes): Peel and devein the shrimp, reserving shells and heads. Rinse mushrooms, halve tomatoes, bruise lemongrass, slice galangal, and tear lime leaves. Set peeled shrimp aside.

2. 2

   Heat oil in a pot over medium heat and sauté the shrimp shells and heads for 3-4 minutes until fragrant and orange. Add water or stock, lemongrass, galangal, and lime leaves. Simmer gently for 25 minutes to build the prawn stock, skimming foam.

3. 3

   Strain the stock through a fine sieve, pressing on the shells to extract flavor. Return the clear stock to the pot and bring back to a simmer.

4. 4

   Whisk in the nam prik pao until fully dissolved. Add mushrooms, tomatoes, and chilies and simmer 5 minutes until mushrooms are tender.

5. 5

   Add the shrimp and cook 2-3 minutes until just pink and cooked through. Do not overcook.

6. 6

   Remove from heat. Stir in fish sauce, sugar, lime juice, and evaporated milk. Taste and balance: it should be hot, sour, salty, and slightly rich. Adjust lime juice or fish sauce as needed.

7. 7

   Ladle into bowls, garnish with cilantro, and serve immediately while hot.