Tom Yum Goong

• 500g large shrimp, peeled
• 1L chicken or shrimp stock
• 2 stalks lemongrass, bruised and cut
• 4cm galangal, sliced
• 6 kaffir lime leaves, torn
• 200g straw mushrooms or oyster mushrooms
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2 tbsp roasted chili paste
• 3 Thai chilies, bruised
• Fresh cilantro and lime wedges to serve

Instructions

1. 1

   Simmer shrimp shells in stock for 10 minutes to make a rich base. Strain.

2. 2

   Add lemongrass, galangal, and kaffir lime leaves to the strained stock. Simmer 5 minutes.

3. 3

   Add roasted chili paste and stir to dissolve. Add mushrooms and cook 3 minutes.

4. 4

   Add shrimp and cook just until pink, 2-3 minutes.

5. 5

   Season with fish sauce and lime juice. Add Thai chilies.

6. 6

   Ladle into bowls and garnish with fresh cilantro. Serve with steamed rice.

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