Tom Yum Goong

Serves 4

Ingredients

• 1 lb large shrimp (prawns), peeled and deveined, heads and shells reserved
• 6 cups water
• 3 lemongrass stalks, bruised and cut into 2-inch pieces
• 6 slices galangal, thinly sliced
• 6 kaffir lime leaves, torn
• 8 Thai bird's eye chilies, smashed
• 3 tbsp fish sauce
• 1/4 cup fresh lime juice
• 1 cup straw mushrooms, halved
• 8 cherry tomatoes, halved
• 1/4 cup cilantro leaves, chopped
• 1 tbsp Thai chili paste (nam prik pao)

Instructions

1. 1Peel and devein the shrimp, reserving the heads and shells.
2. 2In a medium pot, bring the water to a boil. Add the reserved shrimp heads and shells, lemongrass, galangal, and 4 of the kaffir lime leaves. Simmer for 10 minutes to make a quick stock.
3. 3Strain the stock into a clean pot, discarding the solids. Bring the strained stock back to a boil over medium-high heat.
4. 4Add the remaining kaffir lime leaves, smashed chilies, fish sauce, and Thai chili paste. Stir to combine.
5. 5Add the straw mushrooms and cherry tomatoes; simmer for 3 minutes.
6. 6Add the peeled shrimp and cook for 2–3 minutes until they turn pink and are just cooked through.
7. 7Remove from heat and stir in the fresh lime juice. Taste and adjust with more fish sauce or lime juice if needed for the signature hot-sour balance.
8. 8Ladle into bowls and garnish with chopped cilantro. Serve immediately with steamed jasmine rice on the side.