Tom Yum Goong (Spicy Shrimp Soup)

Ingredients

• 1 lb large shrimp, shell-on
• 6 cups water or shrimp stock
• 3 stalks lemongrass, smashed and cut
• 5 kaffir lime leaves, torn
• 5 slices galangal
• 5 Thai chilies, smashed
• 1 cup mushrooms, halved
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp roasted chili paste (nam prik pao)
• Cilantro, for garnish

Instructions

1. 1Peel the shrimp, reserving the shells, and devein.
2. 2Simmer the shrimp shells in water for 10 minutes to make a quick stock, then strain.
3. 3Add lemongrass, kaffir lime leaves, galangal, and Thai chilies to the stock and simmer 5 minutes to infuse.
4. 4Add mushrooms and shrimp and cook until the shrimp turns pink, about 3-4 minutes.
5. 5Remove from heat and stir in fish sauce, lime juice, and roasted chili paste.
6. 6Taste and adjust the balance of sour, salty, and spicy as needed.
7. 7Garnish with cilantro and serve hot.

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