Tom Yum Goong

Ingredients

• shrimp, head-on if possible1 lb, peeled (reserve shells)
• lemongrass3 stalks, smashed and cut into 2-inch pieces
• galangal1 inch, sliced thin
• kaffir lime leaves6, torn
• Thai bird's eye chilies4-6, smashed
• shallots3, smashed
• oyster mushrooms or straw mushrooms2 cups, torn
• cherry tomatoes1 cup, halved
• fish sauce3 tbsp
• lime juice1/4 cup, freshly squeezed
• Thai chili paste (nam prik pao)2 tbsp
• fresh cilantrosmall handful
• water6 cups

Steps

1. 1

   Sauté shrimp shells and make broth.

   Sauté the shrimp shells in a dry pot over medium heat until pink and toasty, 2 minutes. Add water and bring to a simmer for 10 minutes. Strain and return broth to the pot.

2. 2

   Add aromatics and simmer broth.

   Add lemongrass, galangal, kaffir lime leaves, and shallots. Simmer 8 minutes to perfume the broth.

3. 3

   Stir in mushrooms and tomatoes.

   Stir in the mushrooms and tomatoes; simmer 3 minutes.

4. 4

   Add shrimp and chili paste.

   Add the shrimp and chili paste; simmer just until shrimp turn pink, 2 minutes.

5. 5

   Stir in seasonings off heat.

   Off heat, stir in fish sauce, lime juice, and bird's-eye chilies. Taste — should be aggressively sour, salty, and spicy. Add more lime/fish sauce/chili as needed.

6. 6

   Ladle soup, top with cilantro, and serve.

   Ladle into bowls, top with cilantro, and serve immediately.