Tom Yum Goong

Ingredients

• •Shrimp
• •Lemongrass
• •Kaffir lime leaves
• •Galangal
• •Thai chilies
• •Fish sauce
• •Lime juice
• •Mushrooms
• •Cilantro

Steps

1. 1Bring water or a light shrimp stock to a boil in a pot, then add bruised lemongrass stalks, sliced galangal, and torn kaffir lime leaves, letting them simmer for a few minutes to infuse the broth with their citrusy aroma.
2. 2Add straw or oyster mushrooms and let them cook briefly until they soften slightly.
3. 3Stir in shrimp along with their shells or heads if available, since the shells add extra depth and color to the broth as they cook.
4. 4Season the broth with fish sauce and a generous squeeze of fresh lime juice, balancing the salty and sour notes carefully since tom yum should taste bright and tart.
5. 5Crush fresh Thai bird's eye chilies and add them along with a spoonful of roasted chili paste (nam prik pao) to build heat and a subtle smoky sweetness.
6. 6Simmer just until the shrimp turn pink and curl, which only takes a couple of minutes, since overcooking will make them tough.
7. 7Taste and adjust with more fish sauce, lime, or chilies until the broth has a clear balance of sour, spicy, salty, and slightly sweet flavors.
8. 8Ladle into bowls and garnish with fresh cilantro leaves, serving immediately while the broth is fragrant and hot.