Tom Yum

Ingredients

• 28 oz whole raw shrimp (, medium size)
• 3 tablespoons neutral vegetable oil
• 6 cups water
• 5 stalks fresh lemongrass
• 15 kaffir lime leaves (, fresh or frozen)
• 1 green onion (, peeled and cut into strips)
• 4 Thai chili peppers ((or more to taste))
• 1 (1 inch / 3 cm) piece galangal
• 3 tablespoons fish sauce
• 1 tablespoon tamarind
• 1 teaspoon sugar
• 7 oz shiitake mushrooms ((or Bunashimeji mushrooms), sliced)
• 1 lime (, squeezed)
• Salt
• Cilantro leaves
• Lime wedges
• Wok
• Medium saucepan

Instructions

1. 1

   Clean the shrimp, and place the heads, tails, and shells into a wok. Set aside the shrimp.

2. 2

   Add the oil to the wok and place over a medium heat.

3. 3

   Add a good pinch of salt.

4. 4

   Sauté the shrimp debris to release their flavor in the oil. Cook until red and crisp. Remove from the heat, and set aside.

5. 5

   Cut off the tips and root ends of the lemongrass stems, remove the tough outer layers, and cut into 1 inch (2cm) pieces.

6. 6

   Cut the galangal into 4 pieces.

7. 7

   Using a pestle and mortar, crush the lemongrass, tamarind, kaffir lime leaves, onion, sugar, peppers and galangal.

8. 8

   Place the crushed mixture into a medium saucepan, pour over the water, and bring to a boil.

9. 9

   Reduce the heat and simmer for 10 minutes, until the mixture releases all the aromas.

10. 10

    Remove and discard any hard parts of the lemongrass.

11. 11

    Increase the heat, add the mushrooms, and boil for 1 minute.

12. 12

    Add the shrimp and the fish sauce, and cook until the shrimp are just cooked through - about 40 seconds.

13. 13

    Turn off the heat and add the lime juice.

14. 14

    Discard the shrimp heads and shells, strain the oil, and add this filtered oil to the soup.

15. 15

    Serve with rice, fresh lime wedges and cilantro leaves.