Tom Yum Goong Soup with Shrimp

Ingredients

• 1 lb large shrimp, shell-on
• 2 whole lemongrass stalks
• 1 thumb galangal
• 5 whole kaffir lime leaves
• 3 whole Thai chilies
• 2 cup oyster mushrooms
• 1 whole roma tomato
• 2 tbsp Thai chili paste (nam prik pao)
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice
• 1 tbsp vegetable oil
• 0,25 cup fresh cilantro, chopped

Instructions

1. 1

   Peel and devein 1 lb (450 g) large shrimp, reserving the shells for the broth.

2. 2

   In a large pot, heat 1 tbsp vegetable oil over medium and toast the shrimp shells for 3 minutes until pink and fragrant.

3. 3

   Add 6 cups water and bring to a boil, then reduce and simmer for 10 minutes to build a quick shrimp stock; strain and return the liquid to the pot.

4. 4

   Bruise 2 lemongrass stalks (cut into 2-inch pieces) with the back of your knife, and slice 1 thumb of galangal into thin coins.

5. 5

   Add lemongrass, galangal, 5 torn kaffir lime leaves, and 3 smashed Thai chilies to the stock; simmer for 8 minutes until deeply aromatic.

6. 6

   Stir in 2 cups quartered oyster mushrooms and 1 diced tomato; cook for 3 minutes until the mushrooms release their liquid.

7. 7

   Add 2 tbsp Thai chili paste (nam prik pao) and whisk until dissolved, turning the broth a rich orange colour.

8. 8

   Slide in the shrimp and poach for 90 seconds until they curl and turn opaque : do not overcook.

9. 9

   Remove from heat and season with 3 tbsp fish sauce and 3 tbsp fresh lime juice, tasting for the signature sharp-salty-spicy balance.

10. 10

    Ladle into bowls and finish with a generous scatter of chopped cilantro.