Tom Yum Goong (Hot and Sour Shrimp Soup)

Method

1. 1
   • chicken stock1 l
   • shrimp500 g

   Build the shrimp stock — In a pot, simmer the chicken stock with the reserved shrimp shells for a few minutes to build flavor, then strain out the shells.

2. 2
   • chicken stock1 l
   • lemongrass2
   • galangal5
   • kaffir lime leaves4

   Infuse the aromatics — Add the lemongrass, galangal, and kaffir lime leaves to the strained stock and simmer for 5 minutes until fragrant.

   ⏱5 min
3. 3
   • button mushroom200 g
   • shallot2

   Add mushrooms and chillies — Add the mushrooms, shallot, and bruised chillies and simmer for 4 minutes until the mushrooms soften.

   ⏱4 min
4. 4
   • shrimp500 g
   • tomato1

   Cook the shrimp — Add the shrimp and tomato and cook for 3 minutes until the shrimp just turn pink and opaque. Remove from the heat.

   ⏱3 min
5. 5
   • fish sauce3 tbsp
   • lime juice3 tbsp
   • chilli flakes1 tbsp
   • fresh cilantro3 tbsp

   Season and serve — Stir in the fish sauce, lime juice, and chili flakes to taste, then top with cilantro and serve immediately, piping hot.