Tom Yum Soup (Tom Yum Goong)

Ingredients

• 15 large head-on shrimp (heads and shells separated from meat)
• 6 cups low-sodium chicken stock
• 3 cloves garlic (smashed)
• 2 Thai chilis (thinly sliced)
• 2 stalks lemongrass (bottom white part only, smashed and sliced into 2-inch pieces)
• 8 slices galangal
• 5 makrut lime leaves (or kaffir lime leaves, torn)
• 10 oz oyster mushrooms (cut into bite-sized pieces)
• 1/2 medium yellow onion (sliced into wedges)
• 1 Roma tomato (sliced into wedges)
• 1 tablespoon Thai chili paste (nam prik pao)
• 2 teaspoons sugar
• 2 tablespoons fish sauce (or more to taste)
• 2 tablespoons lime juice (or more to taste)
• Cilantro (chopped)
• Lime (wedges)
• Steamed Jasmine white rice

Instructions

1. 1

   Prepare the shrimp. Peel and devein the shrimp and remove the heads. Separate the shrimp from the heads and shells.

2. 2

   Prepare aromatics. Using a meat mallet, crush the garlic, Thai chili, and lemongrass.

3. 3

   Make the broth. In a large pot, add the shrimp heads and shells. Then add the garlic, Thai chili, lemongrass, and galangal. Tear the lime leaves and add them to the pot. Pour in the chicken stock and bring to a simmer over high heat. Lower the heat to medium-low, cover, and simmer for 10 minutes. Strain the broth and discard everything.

4. 4

   Add the vegetables and shrimp. Return the broth to a pot over medium heat. Add the onions and mushrooms and simmer for 2 minutes. Then add the tomatoes and prawns and cook for another 2 minutes.

5. 5

   Add the seasonings. Mix in the Thai chili paste, fish sauce, and sugar, and stir for 1 minute. Then add the lime juice. Taste and adjust as needed.

6. 6

   Serve. Garnish with chopped cilantro and serve with Jasmine white rice. Enjoy!